This post contains affiliate links.
Pink Coconut Pie
Course
Dessert
Ingredients
1
graham cracker crust
1
can
sweetened condensed milk
1
lemon
juiced
1
TBSP
maraschino cherry juice
1
cup
coconut flakes
1
15 oz can
crushed pineapple
drained
1
cup
chopped pecans
1
cups
maraschino cherries
chopped
1 1/2
cups
Whipped Cream
Instructions
In a mixing bowl mix together sweetened condensed milk, the juice of one lemon and the maraschino cherry juice until well blended.
Slowly add in the crushed pineapple (make sure it’s well drained), maraschino cherries and pecans and mix well.
Fold in the whipped cream by hand.
When everything is pretty well blended pour into the graham cracker crust.
Refrigerate for at least 4 hours (overnight is preferred).
Enjoy!