1 can (3 1/2 oz.) flaked coconut
1 can (14 oz.) sweetened condensed milk
1 can (20 oz.) juice pack crushed pineapple
1 c. coarsely chopped pecans
1/4 c. lemon juice from concentrate
1 container (8 oz.) frozen non-dairy whipped topping, thawed
2 (8 inch) prepared graham cracker crumb crusts

Toast 1/2 cup coconut; set aside. In large mixing bowl combine sweetened condensed milk, pineapple, remaining 1 cup coconut, pecans and lemon juice, mix well. Fold in whipped topping.

Pour into prepared crusts. Garnish with toasted coconut. Chill 3 hours or until set. Refrigerate leftovers. Makes 2 pies.