# What You’ll Need:
→ Crust
01 - 1 prepared graham cracker pie crust (9-inch)
→ Filling
02 - 1 can (8 oz) crushed pineapple, drained
03 - 1 cup sweetened condensed milk
04 - 1 cup whipped topping (such as Cool Whip), thawed
05 - 1/2 cup chopped pecans
06 - 1/2 cup sweetened shredded coconut
07 - 1/2 cup maraschino cherries, chopped and drained
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon vanilla extract
→ Topping
10 - Additional whipped topping for garnish
11 - Extra pecans, cherries, and coconut for garnish
# Step-by-Step:
01 - Whisk together sweetened condensed milk, lemon juice, and vanilla extract in a large bowl until smooth and slightly thickened.
02 - Gently fold in the drained crushed pineapple, chopped pecans, shredded coconut, and chopped maraschino cherries until evenly distributed throughout the mixture.
03 - Fold in the thawed whipped topping using a spatula with light, lifting motions until the filling becomes light, airy, and uniformly creamy.
04 - Transfer the creamy filling into the prepared graham cracker crust, spreading it evenly with the back of a spoon to create a smooth surface.
05 - Cover the pie tightly with plastic wrap or foil and refrigerate for at least 4 hours, or until the filling is completely set and firm.
06 - Before serving, decorate the top with additional whipped topping, pecans, cherries, and coconut if desired. Slice into 8 wedges and serve chilled.
