Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
4. Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
5. In a large bowl, mix together the sweetened condensed milk and lemon juice until slightly thickened.
6. Fold in the whipped topping, drained crushed pineapple, chopped pecans, and halved maraschino cherries until well combined.
7. Pour the filling into the cooled crust and spread evenly.
8. Refrigerate the pie for at least 4 hours or overnight to set properly.
9. Before serving, garnish the pie with extra whipped topping, maraschino cherries, pineapple chunks, and pecans as desired.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 25 minutes

Kcal: 380 kcal | Servings: 8 servings

Tips:
Chill the pie overnight to allow flavors to meld and the filling to set firm.
Use fresh lemon juice for the best tang and to help thicken the filling naturally.