Preparation Steps

• In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie plate to form a crust.
• In a large mixing bowl, combine sweetened condensed milk, crushed pineapple, shredded coconut, and lemon juice. Stir until well mixed.
• Gently fold in the whipped topping and half of the pecans.
• Pour the mixture evenly over the prepared crust. Top with remaining pecans.
• Chill the pie in the refrigerator for at least 2 hours before serving.