Description
Million Dollar Pie is a no-bake dessert featuring a creamy pineapple and coconut filling combined with a buttery graham cracker crust. This refreshing, easy-to-make pie is perfect for summer gatherings or anytime you want a sweet treat that requires minimal baking and maximum flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup sugar
- 6 tbsp melted unsalted butter
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans or walnuts
- ½ cup maraschino cherries, chopped (optional)
- 3 tbsp fresh lemon juice
- 1 (8 oz) container whipped topping (e.g., Cool Whip)
Garnish
- Whipped cream
- Chopped pecans
- Maraschino cherries
- Toasted coconut (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until the mixture is well blended and resembles wet sand.
- Press the Crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust layer.
- Set the Crust: Choose either to chill the crust in the refrigerator for 30 minutes to set it as a no-bake crust, or bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Let it cool completely before adding the filling.
- Make the Filling: In a large bowl, combine sweetened condensed milk, drained crushed pineapple, shredded coconut, chopped nuts, and chopped maraschino cherries if using. Stir in fresh lemon juice, then gently fold in the whipped topping until the mixture becomes smooth and creamy.
- Assemble the Pie: Spread the filling evenly over the prepared crust, smoothing the top with a spatula.
- Garnish the Pie: Decorate the top with whipped cream, additional chopped pecans, maraschino cherries, and toasted coconut if desired for extra texture and visual appeal.
- Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set properly and flavors to meld.
- Serve: Serve chilled. Optionally garnish each slice with a dollop of whipped cream before serving for added indulgence.
Notes
- For a quicker option, use the no-bake crust method by chilling the crust for 30 minutes instead of baking.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Cherries are optional but add a festive touch and extra sweetness.
- Use either pecans or walnuts based on preference; both work well.
- This pie should be kept refrigerated and consumed within 3 days for best freshness.
