Recipe by Gerry
This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good untinted - but as my mom reminds me " always make the icing using the juice from a real lemon" - realemon will work but she's right ... that lemon juice makes for awesome!
Top Review by susan_dyer9
I used Nilla wafers instead of graham crackers, and put about twice as much lemon in the icing. I can't tell you how many people have told me this is the absolute best dessert they have ever had!
- 2 cups graham wafer crumbs
- 1⁄2 cup butter
- 1 tablespoon flour
- 1 (300 ml) caneaglebrand condensed milk
- 2 cups fine coconut
- 1⁄2 cup pecans (chopped fine)
- 3 tablespoons softened butter
- 1 1⁄2 tablespoons cream or 1 1⁄2 tablespoons half-and-half
- 1 teaspoon lemon juice (use a real lemon)
- 1 1⁄2 cups icing sugar
- food coloring, just enough to make for pale pink
Directions See How It's Made
- BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
- Bake at 275 degrees five minutes, take out of oven and cool.
- TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
- Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
- Cool and ice with Lemon Icing.
- Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
- Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.