Ingredients
Scale
- 1 ¼ cups graham cracker crumbs, about 10 full sheets, finely crushed
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 5 tablespoons fresh lemon juice
- 1 tablespoon maraschino cherry juice
- 1 can (15.25 ounces) crushed pineapple, well drained
- 1 ½ cups (241 g) maraschino cherries, drained, patted dry, chopped
- 1 cup (93 g) sweetened coconut flakes
- ½ cup (54.5 g) chopped pecans, lightly toasted (optional)
- 1 ½ cups (180 g) whipped topping, thawed
- Whipped topping, swirls or dollops
- Maraschino cherries, whole (for the classic look)
- Toasted pecans
- Coconut flakes
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until it resembles wet sand that holds together when pressed.
- Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to create a tight and even crust.
- Bake the crust for 8 to 10 minutes, or until lightly golden and set.
- Allow the crust to cool completely before adding the filling.
Notes
For added flavor, consider using toasted coconut flakes on top of your pie.
Make sure to drain the crushed pineapple and cherries well to prevent a soggy pie.
Optional: Garnish with additional whipped topping and maraschino cherries before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.