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Place racks in upper and lower thirds of oven; preheat to 325°. Grease a 9"-diameter deep pie dish with cooking spray.
In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and ¼ teaspoon salt until combined (mixture should resemble wet sand). Using the bottom of a measuring cup, press cracker mixture into bottom and up sides of prepared dish.
Toss coconut and pecans on a large baking sheet and spread in an even layer.
Bake coconut and nuts on top rack, tossing halfway through, and pie crust on bottom rack until crust is golden brown and coconut and nuts are lightly toasted, 15 to 20 minutes. Let cool 15 minutes.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth. Add milk, lemon juice, and ¼ teaspoon salt and beat until well combined. Stir in pineapple and all but ½ cup of the toasted coconut and pecans. Fold in Cool Whip.
Pile high in cooled crust. Create swirls with Reddi-Wip around edge of pie, then top each swirl with a maraschino cherry. Sprinkle remaining toasted coconut and pecans in center of pie. Freeze until frozen, at least 4 hours or, wrapped, up to 1 month.
Let pie come to room temperature before slicing.