1 c. flaked coconut, divided
1 (14 oz.) can sweetened condensed milk
1/4 c. lemon juice
1 (20 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 c. coarsely chopped pecans
1 (8 oz.) carton Cool Whip, thawed
2 (9") pie crust (Graham cracker or regular pie crust)

I used 2 (6 oz.) Keebler Ready Crust Graham Cracker Crust.

Place 1/2 cup coconut in a pan and toast in 350 degree oven for about 7 minutes. Set aside.

In large bowl combine the milk and lemon juice and mix. Fold in the whipped topping, pineapple, oranges, pecans and remaining coconut. Spoon the mixture into the 2 pie shells and sprinkle evenly with the remaining coconut. Refrigerate overnight before serving.