Preheat the oven to 350°F (175°C). Combine crushed graham cracker crumbs with melted butter until evenly moistened. Press mixture into a 9-inch pie dish. Bake for 8–10 minutes until lightly golden, then cool completely.

In a mixing bowl, combine sweetened condensed milk, crushed pineapple with juice, and lemon juice. Gently fold in whipped topping until smooth.

Fold in chopped pecans and shredded coconut if using until evenly distributed.

Pour the filling into the cooled crust and smooth it out evenly.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Garnish with whipped topping, chopped pecans, and maraschino cherries before serving.