My grandma used to make this when I was a kid. I think it's the same thing that some people call a Hawaiian Pie.
1 graham cracker pie shell
1 8 oz package cream cheese, softened
1/2 cup of sugar
1 8 oz can crushed pineapple
1 cup fresh frozen coconut
1 Tbsp of fresh frozen coconut
1 cup of pecans, finely chopped
1 8 oz container of Cool Whip
Maraschino cherries (for garnish, optional)
Toast the tablespoon of coconut to golden brown under your broiler.
Cream together your cream cheese and sugar with a hand mixer for 3-4 minutes. Add in the pineapple, 1 cup of coconut , and pecans and mix together very well. Now fold in half of the whipped topping and mix well together. Pour into the graham cracker pie shell.
Take the other half of the cool whip and place it on top of the pie. Sprinkle the tablespoon of toasted coconut on top of your pie for garnish.
Cover the pie and place back in the freezer. When ready to serve, let the pie thaw just enough to be able to be able to cut your pie.
Serve your pie on saucers or pie plates that you have had in the freezer for at least 4 hours. Garnish the top of your pie with a maraschino cherry.