2 Keebler graham cracker crust (lg.)
1 c. chopped pecans
1 can Eagle Brand
2-3 c. Bakers angel flake coconut
3-4 tbsp. Cool Whip
1/4 tsp. ReaLemon lemon juice
1 can pineapple chunks, drained

In a large bowl mix pecans, Eagle Brand, coconut, Cool Whip, lemon juice and pineapple. Blend together well. You may add more coconut if you like, also more Cool Whip. If too thin add more coconut, if too thick add more Cool Whip.

Pour into graham cracker pie crust shells. Place in refrigerator and chill for 2 hours until set.