Description
Million Dollar Pie is a luscious, no-bake dessert featuring a creamy filling made from sweetened condensed milk, crushed pineapple, shredded coconut, nuts, and whipped topping, nestled in a graham cracker crust. This pie is chilled to set, yielding a refreshing, tropical-flavored treat perfect for summer or any occasion that calls for a sweet, easy-to-make dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
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: Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture is fully combined and resembles wet sand.
- Form the Crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust layer.
- Chill or Bake: For a no-bake option, refrigerate the crust for 30 minutes to set. Alternatively, bake the crust at 350°F (175°C) for 8-10 minutes until slightly golden, then let it cool completely before adding the filling.
- Make the Filling: In a large mixing bowl, combine the sweetened condensed milk, drained crushed pineapple, shredded coconut, chopped nuts, and chopped maraschino cherries if using.
- Add Lemon Juice & Whipped Topping: Stir in fresh lemon juice, then carefully fold in the whipped topping until the filling is smooth and evenly mixed.
- Assemble the Pie: Spread the prepared filling evenly over the chilled or cooled crust.
- Garnish the Pie: Decorate the top with whipped cream, chopped pecans, maraschino cherries, and toasted coconut if desired for added texture and visual appeal.
- Chill and Set: Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow the pie to firm up before serving.
- Serve: Slice and serve chilled. Garnish each slice with additional whipped cream if desired for an extra touch of indulgence.
Notes
- The pie can be made a day ahead to enhance flavors and texture.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Walnuts can be substituted for pecans based on preference.
- For a nut-free version, omit nuts from the filling and garnish.
- Ensure pineapple is well-drained to avoid a soggy crust.
