Step 1

Cut 2 sticks unsalted butter into a few pieces and melt in a small saucepan over medium-low heat. Continue cooking, swirling the pan occasionally until until browned and nutty smelling, 10 to 13 minutes. Meanwhile, place 10 ounces graham crackers in a zip-top bag and crush until you get coarse crumbs. Transfer to a medium bowl (reserve the bag).

Step 2

Scrape the browned butter into the bowl with the cracker crumbs. Add 1 teaspoon kosher salt and mix until the mixture resembles wet sand, about 30 seconds.

Step 3

Transfer to a 9-inch springform pan. Press the crumbs evenly into the bottom and up the sides 2 to 2 1/2 inches. Refrigerate while you make the caramelized pineapple and filling.

Step 4

Pour off and reserve 1/4 cup of the juice from 1 (20-ounce) can pineapple rings. Drain off the remaining juice.

Step 5

Heat a large frying pan over medium heat. Add the pineapple juice and 3 tablespoons packed brown sugar and stir to combine. Add the pineapple rings in an even layer. Cook undisturbed until the bottom of the rings are browned and caramelized, 5 to 7 minutes. Flip the rings and continue to cook until the second side is caramelized, about 5 minutes more.

Step 6

Transfer to a cutting board. Once cooled, coarsely chop into 1/4-inch pieces.

Step 7

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 8

Place 1 1/2 cups unsweetened shredded coconut and 1 cup raw pecan halves on a rimmed baking sheet and spread into an even layer. Bake, keeping a close eye and stirring a few times, until toasted and fragrant, 8 to 10 minutes total.

Step 9

Transfer to a plate and let cool. Transfer to the reserved zip-top bag and lightly crush the pecans and coconut with a rolling pin or bottom of a pan until the pecans are a little larger than pea-sized.

Step 10

Finely grate the zest of 1 large lemon (about 1 tablespoon) into a medium bowl. Halve the lemon and squeeze the juice into the bowl (about 1/4 cup). Add the pecan-coconut mixture, chopped pineapple, 1 (14-ounce) can sweetened condensed milk, and 1/2 teaspoon kosher salt. Stir until combined.

Step 11

Place 1 cup cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until stiff peaks form, about 2 minutes. Add the condensed milk mixture and fold together with a flexible spatula until just combined.

Step 12

Transfer into the graham cracker crust and spread into an even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight. Top with more whipped cream and garnish with maraschino cherries if desired. Remove the outer ring before slicing and serving.