Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed graham crackers and melted butter. Stir until fully combined, creating a crumbly mixture.

Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate.

Bake the crust in the preheated oven for 8-10 minutes, until lightly golden.

In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add the sweetened condensed milk and sour cream to the cream cheese mixture. Mix until fully combined.

Gently fold in the whipped topping, chopped pecans, and crushed pineapple.

Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 2 hours to set properly.