For Garnishing:
- Extra whipped topping
- Maraschino cherries
- Additional chopped pecans
Step-by-Step Instructions
Preparing the Crust
- Combine Ingredients:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully moistened.
- Form the Crust:
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to ensure an even layer.
- Chill the Crust:
- Place the crust in the refrigerator to chill while preparing the filling. This helps set the crust and makes it easier to slice later.
Making the Filling
- Prepare the Creamy Base:
- In a large mixing bowl, combine the sweetened condensed milk, lemon juice, and vanilla extract. Stir until well combined. The lemon juice will help thicken the mixture slightly.
- Add the Fruit and Nuts:
- Fold in the drained crushed pineapple, sweetened shredded coconut, and chopped pecans. Ensure the ingredients are evenly distributed throughout the creamy base.
- Incorporate the Whipped Topping:
- Gently fold in the thawed whipped topping until the mixture is light and fluffy. Be careful not to overmix, as you want to maintain the airy texture.
Assembling the Pie
- Fill the Crust:
- Spoon the filling into the chilled graham cracker crust, spreading it out evenly. Use a spatula to smooth the top.
- Chill the Pie:
- Refrigerate the pie for at least 4 hours, or until set. For best results, let it chill overnight to allow the flavors to meld and the filling to firm up.
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