- 2 prepared 8 inch pastry shells, baked and cooled
- 3 tablespoons lemon juice
- 3/4 cup chopped pecans
- 1 (10 ounce) jar maraschino cherries, drained and chopped
- 1 (14 ounce) can sweetened condensed milk
- 1 (20 ounce) can crushed pineapple, drained
- 1 (16 ounce) package frozen whipped topping, thawed
- 2 tablespoons maraschino cherries, chopped (optional)
- 1/4 cup chopped pecans (optional)
- In a large bowl, combine lemon juice, pecans, cherries, condensed milk, and pineapple. Mix well, then gently fold in whipped topping until all ingredients are thoroughly combined.
- Pour mixture into pie shells. Chill before serving. Garnish with chopped cherries and pecans if desired.