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In a mixing bowl mix together sweetened condensed milk, the juice of one lemon and the maraschino cherry juice until well blended.
Slowly add in the crushed pineapple (make sure it’s well drained), maraschino cherries and pecans and mix well.
Fold in the whipped cream by hand.
When everything is pretty well blended pour into the graham cracker crust.
Refrigerate for at least 4 hours (overnight is preferred).