1 9-inch graham cracker pie crust
1 can sweetened condensed milk
3 medium lemons juiced
1 small bag coconut
1 (8 oz.) can crushed pineapple, drained
3/4 cup chopped pecans (optional)
1 carton (8 oz. ) frozen whipped topping
In a bowl, combine sweetened milk and lemon juice. Fold in coconut, pineapple, and nuts. Blend in topping, stirring gently. Spoon into pie crust and chill thoroughly.