– 1 (9-inch) graham cracker crust – 1 (14 oz) can sweetened condensed milk – 1 (8 oz) can crushed pineapple, drained – 2 tablespoons lemon juice – 1 (8 oz) container whipped topping (like Cool Whip), thawed – ½ cup chopped pecans – Optional: extra whipped topping, maraschino cherries, toasted coconut for garnish
In a large bowl, stir together the crushed pineapple, sweetened condensed milk, and lemon juice until smooth and fully combined.
Gently fold in the whipped topping and chopped pecans. The filling should be fluffy and well-blended without overmixing.
Pour the filling into a prepared graham cracker crust. Smooth the top, cover, and refrigerate for at least 4 hours or until fully set.
Top with extra whipped topping, maraschino cherries, or toasted coconut if desired. Slice and enjoy this cool, creamy dessert.
With a light, fluffy filling and a crunchy graham cracker crust, this sweet, tropical pie is a crowd-pleaser for potlucks, holidays, or summer parties.