2 graham cracker pie crusts
2 cans crushed pineapple, well drained
1 1/2 c. grated coconut
1 can condensed milk
1/4 c. lemon juice
3 tbsp. rum extract
9 oz. whipped topping

Prepare pie crusts. Mix pineapple, coconut, milk, lemon juice, rum extract and whipped topping. Pour into crusts and refrigerate at least 2 hours.