Mix whipped topping, sweetened condensed milk, lemon juice, pineapple and coconut to make million-dollar pie filling. Adding chopped nuts to the filling is optional. Pour the filling into purchased graham-cracker crusts, and refrigerate before serving.
This recipe is easy enough for a child to complete, with some assistance from a grownup. The cook mixes the pie ingredients together, with the exception of the prepared graham cracker crusts, pours them into the shell and chills the pie prior to serving.
Add a 12-ounce tub of thawed lite whipped topping and a 14-ounce can of sweetened condensed milk to a large mixing bowl. Add 1/4 cup of lemon juice. Drain a can of crushed pineapple, reserving the juice for another purpose, and add the pineapple to the bowl. Add a cup of sweetened flake coconut to the bowl along with a cup of nuts, if desired. Mix the ingredients well, and spoon them into the graham cracker pie shells, dividing the filling equally between the shells. Cover the pies with the lids, and place them in the refrigerator for at leash half an hour.
Variations of the recipe include adding sliced bananas, strawberries or other fresh fruit to the pie filling before filling the shells. While you can serve the pies immediately, refrigerating them for 30 minutes provides a firmer finished product.