In a medium bowl, combine crushed graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom and sides of a 9-inch pie pan for a sturdy base.

Place the pie pan in the freezer for about 15 minutes.

In another medium bowl, blend together the drained crushed pineapple, sweetened condensed milk, maraschino cherries, chopped pecans, lemon juice, and maraschino cherry juice.

Gently fold in half of the container of Cool Whip into the filling mixture until fully combined, then spoon this delightful filling into the prepared graham cracker crust.

Refrigerate the pie for at least 2 hours to allow it to set.

When ready to serve, dish up slices topped with extra Cool Whip and additional maraschino cherries.