2 graham cracker crusts
2 (9 oz.) containers whipped topping
1 large can crushed pineapple, drained
1 can condensed milk
1/2 c. lemon juice
1/2 tsp. salt
1/2 c. coconut
1/2 tsp. vanilla
1 c. chopped pecans
Set aside one container of whipped topping. Fold all remaining
ingredients together and pour into crusts. Refrigerate for 3 to 4
hours or overnight. Top with remaining topping. A few drops of
red food coloring may be added to filling to give it a pretty pink
color. Yields 2 pies.
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