1/2 cup maraschino cherries, drained and halved (optional)
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Gradually beat in the powdered sugar until fully combined and creamy.
Fold in the thawed whipped topping gently until no streaks remain.
Stir in the well-drained crushed pineapple and the chopped pecans. If using, fold in the halved cherries.
Spoon the filling evenly into the graham cracker crust.
Chill the pie in the refrigerator for at least 4 hours, or until firm, before slicing and serving.
Notes
Drain the crushed pineapple very thoroughly; excess liquid will prevent the filling from setting properly.
You can toast the pecans lightly before adding them for a deeper flavor.
If you prefer a richer crust flavor, you can mix 2 tablespoons of melted butter into the graham cracker crumbs before pressing them into the pie plate.