Directions
1. In a large mixing bowl, combine the sweetened condensed milk and lemon juice. Stir until well mixed.
2. Gently fold in the whipped topping until fully incorporated.
3. Add the drained crushed pineapple, shredded coconut, and chopped pecans to the mixture. Stir gently to combine.
4. Pour the mixture into the prepared graham cracker pie crust, spreading it evenly.
5. Cover the pie with plastic wrap and refrigerate for at least 2-3 hours, or until set. Overnight is best for full flavor.
6. Once set, slice and serve chilled. Enjoy!
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No way… I had zero idea!
