Ingredients
Pie Filling:
1 can (14 oz) sweetened condensed milk
1 can (20 oz) crushed pineapple, drained
1 cup shredded sweetened coconut
½ cup chopped pecans or walnuts
½ cup maraschino cherries, chopped (optional)
3 tbsp fresh lemon juice
1 (8 oz) container whipped topping (like Cool Whip)
Crust:
1 ½ cups graham cracker crumbs
⅓ cup sugar
6 tbsp melted unsalted butter
Garnish:
Whipped cream
Chopped pecans
Maraschino cherries
Toasted coconut (optional)
Instructions
Prepare the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch pie pan. Refrigerate for 30 minutes to set or bake at 350°F (175°C) for 8-10 minutes and cool.
Make the Filling:
In a large bowl, combine sweetened condensed milk, pineapple, coconut, nuts, and cherries (if using). Stir in lemon juice and fold in whipped topping.
Assemble the Pie:
Spread the filling evenly into the crust. Garnish with whipped cream, chopped nuts, maraschino cherries, and toasted coconut.
Chill and Serve:
Refrigerate for at least 4 hours (overnight is best). Serve chilled with extra whipped cream if desired.
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