1 (3 1/2 oz.) can flaked coconut
1 (14 oz.) sweetened condensed milk
1 (20 oz.) can juice (packed, crushed pineapple, well drained)
1 c. coarsely chopped pecans
1/4 c. ReaLemon lemon juice
1 (8 oz.) whipped topping
2 graham cracker pie shells (6 oz. size)

In a large bowl, combine sweetened condensed milk, pineapple, coconut, pecans and lemon juice. Mix well. Fold in whipped topping. Pour into crusts. If desired, top with additional whipped topping. Chill about 3 hours. Refrigerate leftovers. Makes 2 pies.