Preheat the Oven:
Set the oven to 350°F and arrange the racks in the bottom and top thirds.

 Make the Graham Cracker Crust:
Crush graham crackers into fine crumbs using a food processor or a rolling pin and a zip-top bag. Combine the crumbs with sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles damp sand. Press firmly into a 9-inch pie pan, covering the bottom and sides evenly.

Toast the Pecans and Coconut:
Spread the chopped pecans and desiccated coconut on a baking sheet in separate sections. Place the crust on the bottom rack and the baking sheet on the top rack. Bake for 10 minutes, stirring the coconut halfway through to prevent burning. Let everything cool.

4. Strain the Pineapple:
Pour the crushed pineapple into a fine mesh strainer and press out as much juice as possible using the back of a spoon. Set aside the strained pineapple.

 Make the Whipped Cream:
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Slowly add heavy cream while beating until stiff peaks form. Reserve 1 cup of the whipped cream for the topping and refrigerate.

 Prepare the Filling:
Whisk together sweetened condensed milk and lemon juice in a large bowl. Fold in one-third of the remaining whipped cream to lighten the mixture, then gently fold in the rest. Stir in the strained pineapple, toasted pecans (reserving 2 tablespoons for topping), and toasted coconut (reserving 2 tablespoons for topping).

Assemble the Pie:
Spoon the filling into the cooled graham cracker crust and smooth the top. Cover the pie with plastic wrap and refrigerate for 4–6 hours, or until fully set.

 Add the Topping:
Spread the reserved whipped cream over the chilled pie. Sprinkle with the reserved toasted pecans and coconut. Garnish with maraschino cherries if desired.

Serve:
Slice and serve the pie cold. Store leftovers covered in the refrigerator for up to 4 days.