Description
A luscious, no-bake dessert that brings together tropical pineapple, sweet coconut, bright cherries and crunchy pecans in a creamy whipped filling nestled in a buttery graham cracker crust. Perfectly chilled, it delivers layers of flavor and texture in every slice.
Ingredients
20 ounces canned pineapple, drained very well
14-ounce can sweetened condensed milk
¾ cup sweetened coconut flakes
¾ cup chopped maraschino cherries, patted dry
½ cup chopped pecans
¼ cup fresh-squeezed lemon juice
2 tablespoons maraschino cherry juice
8-ounce tub whipped topping (Cool Whip), divided
1 (9-inch) graham cracker crust
Instructions
In a large bowl combine the drained pineapple, sweetened condensed milk, coconut flakes, chopped maraschino cherries, pecans, fresh lemon juice and cherry juice, stirring until everything is evenly incorporated.
Gently fold half of the whipped topping into the mixture until the filling is light and creamy.
Spoon the filling into the graham cracker crust, spreading it to fill the edges and smoothing the surface with a spatula.
Cover the pie and refrigerate for at least four hours or overnight to allow the flavors to meld and the filling to set.
When ready to serve, top each slice with dollops of the remaining whipped topping or pipe decorative swirls around the edge.
Notes
Chilling the pie overnight enhances the creaminess and makes slicing cleaner.
For a festive presentation, sprinkle extra coconut flakes, chopped cherries or toasted pecans over the top just before serving.
Toasting the pecans in a dry skillet for two to three minutes brings out their nutty aroma and adds extra depth of flavor.