1-First, prepare the crust by pulsing graham crackers in a food processor to make crumbs, then add sugar, cinnamon, and melted butter. Mix until combined and press firmly into a greased 9-inch deep dish pie plate, going about 1 1/2 inches up the sides. Chill the crust in the refrigerator for at least 10 minutes to set it properly. Next, drain the pineapple thoroughly by pressing out excess liquid with a spoon and paper towels to avoid a watery filling.

2-In a large bowl, stir together sweetened condensed milk and lemon juice for about 90 seconds until it thickens. This step is key for that creamy texture Grandma’s recipe is known for. Add the drained pineapple, shredded coconut, and chopped pecans to the mixture and stir well to combine everything evenly.

3-Folding and Chilling: Gently fold in the thawed whipped topping to keep the filling airy and fluffy, which helps maintain the pie’s light consistency. Spread the filling evenly into the chilled crust and refrigerate for approximately 4 hours, or until fully set. Before serving, garnish with optional toppings like whole pecans, maraschino cherries, or whipped cream to add a personal touch.