1 (20 oz.) can crushed pineapple, drained
1 c. coconut
1 c. nuts
1 (8 oz.) Cool Whip
1 can Eagle Brand milk
1/4 c. lemon juice

Mix above 6 ingredients. Put in graham pie crust. Sprinkle with toasted coconut (about 1/2 cup or as much as you want). Chill and keep refrigerated.