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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 (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and salt. Mix in the melted butter until it resembles wet sand and 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 ensure it’s even and tight.
- Bake the crust in the preheated oven for 8 to 10 minutes or until lightly golden and set.
- Once baked, allow the crust to cool completely before adding the filling.
Notes
For added flavor, lightly toast the pecans before using them in the recipe.
Ensure that the crushed pineapple is well-drained to prevent a soggy crust.
Feel free to decorate the top with additional whipped topping and cherries for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 270 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg