Pai Jutaan Dolar

Instructions

1. In a large bowl, whisk together 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 1 pinch salt. Add the melted ½ cup unsalted butter and stir until it resembles wet sand and all the graham cracker crumbs are moistened.
2. Press the mixture into a 9-inch pie pan. Use your fingers or the bottom of a flat glass or measuring cup to really press the crust together and up the sides.
3. Place the crust in the fridge to chill while you prepare the filling.
4. Add 1 (14-ounce) can sweetened condensed milk and 1 ½ tablespoon fresh lemon juice to a large bowl and whisk for 2-3 minutes until thickened.
5. To fully drain 1 (20-ounce) can crushed pineapple, dump it into a fine mesh strainer and press it against the mesh with the back of a spoon or rubber spatula to extract all the juice. Then, add the pineapple, ¾ cup sweetened shredded coconut, and 1 cup chopped pecans to the sweetened condensed milk. Stir to combine.
6. Fold the 1 (8-ounce) container whipped topping into the mixture and pour into the chilled crust.
7. Chill the pie for at least 4 hours before serving. Top with additional whipped topping, pecans, toasted coconut, and maraschino cherries as desired. Serve chilled.