ADVERTISEMENT
Ingredients:
1 graham cracker prepared crust
1 cup sweetened coconut flakes
1 can crushed pineapple, well-drained
1 cup maraschino cherries, finely chopped
1/2 cup pecans, chopped
1 can sweetened condensed milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 1/2 cups of whipped topping, plus some extra for garnish
Directions:
Start by setting your graham cracker crust aside.
In a mixing bowl, blend together coconut flakes, pineapple, cherries, pecans, sweetened condensed milk, lemon juice, and cherry juice.
Gently fold in 1 1/2 cups of whipped topping, ensuring a consistent mix.
Pour this fruity, creamy mixture into the crust and smooth the top.
Garnish with additional whipped cream for an extra touch of decadence.
Chill the pie in the refrigerator for 3-4 hours until it's set and ready to serve.
Customization Tips:
Not a fan of pecans? Feel free to substitute with your preferred nuts, such as walnuts, almonds, or pistachios.
For a nut-free version, simply skip the nuts altogether. This pie is versatile and caters to various tastes and dietary preferences.
