If you’ve ever dreamed of a dessert that’s bursting with tropical flavors, creamy texture, and a delightful crunch at every bite, the Million Dollar Pie Recipe is your golden ticket. This classic Southern treasure artfully blends the sweetness of mandarin oranges and pineapple with the zesty kick of fresh lemon juice, all hugged by a buttery graham cracker crust. Topped with toasted coconut and pecans, this pie isn’t just a treat — it’s a showstopper that will have everyone asking for seconds. Whether it’s a family gathering or a casual weekend indulgence, this pie brings sunshine and smiles to any table.

Ingredients You’ll Need
These ingredients are wonderfully simple yet utterly essential, each playing a pivotal role in the pie’s irresistible flavor, texture, and vibrant appearance.
- Graham cracker crumbs: This base provides a sweet, crunchy foundation that holds the pie perfectly.
- Salted butter, melted: Adds richness and helps bind the crust together for that satisfying bite.
- Granulated sugar: Enhances sweetness just enough to balance the tart citrus flavors.
- Sweetened condensed milk: The lush, creamy heart of the pie that makes every spoonful decadent.
- Sweetened flaked coconut: Brings tropical flair and chewy texture throughout the filling.
- Fresh lemon juice: Adds a bright, tangy zest that cuts through the sweetness beautifully.
- Crushed pineapple, well drained: Offers juicy bursts of tropical sweetness without making the pie soggy.
- Mandarin oranges, well drained: Bring a tender, citrusy pop that elevates the pie’s flavor profile.
- Chopped pecans: Introduce a satisfying crunch and nutty depth to every bite.
- Cool Whip: Lightens the filling with its fluffy texture, making this pie delightfully airy.
How to Make Million Dollar Pie Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs with melted butter and sugar. Mix everything until well combined, creating a crumbly mixture that will press firmly into your pie plate. Press this mixture evenly into a 9-inch deep-dish pie plate, making sure to create a solid base along the sides and bottom. Bake at 325°F (163°C) for 10 minutes to set it firmly, then set it aside to cool before adding the stunning filling.
Step 2: Toast the Coconut
Next, spread about a third of your sweetened flaked coconut on a rimmed baking sheet to toast. Pop it into the oven at 325°F (163°C) for 4 to 6 minutes, stirring once during baking so it toasts evenly without burning. The coconut becomes golden and fragrant, adding a nutty crunch that’s simply irresistible when sprinkled on top of your pie. Once toasted, set it aside to cool.
Step 3: Prepare the Filling
In a large mixing bowl, blend the sweetened condensed milk with fresh lemon juice until smooth — this is where everything starts to come together. Stir in the well-drained crushed pineapple, mandarin oranges, and chopped pecans, reserving a tablespoon or two of nuts for garnish. Fold in the light and airy Cool Whip along with the untoasted coconut, making the filling fluffy and light with tropical bursts in every bite.
Step 4: Assemble and Chill
Spoon the luscious filling evenly into the cooled graham cracker crust. Sprinkle the toasted coconut and reserved pecans over the top like a beautiful finishing touch. Pop the pie into the refrigerator for at least four hours — this chilling time allows the flavors to meld and the filling to set into that perfectly sliceable, creamy consistency we all adore.
How to Serve Million Dollar Pie Recipe

Garnishes
While the toasted coconut and pecans are already mouthwatering, adding a few maraschino cherries on top provides a pop of color and a hint of sweet nostalgia. Fresh mint leaves work beautifully as well, adding a touch of freshness and making your pie look party-ready.
Side Dishes
This pie shines brightest on its own as a deliciously indulgent dessert but pairing it with a scoop of vanilla ice cream or a light cup of coffee complements its tropical and creamy layers perfectly, offering a balanced finish to your meal.
Creative Ways to Present
Want to impress your guests? Serve individual slices on pretty plates with a drizzle of pineapple syrup or a few extra mandarin segments on the side. For a fun twist, turn this pie into parfaits layered in glasses—pie filling alternated with graham cracker crumbs and a sprinkle of toasted coconut can create a visually stunning and delicious treat.
Make Ahead and Storage
Storing Leftovers
This Million Dollar Pie Recipe keeps wonderfully well in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store it in an airtight container to preserve the creamy texture and fresh flavors.
Freezing
If you’d like to keep the pie longer, you can freeze it for up to one month. Wrap the whole pie tightly with a double layer of plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving to maintain its ideal texture.
Reheating
Since this pie is best served chilled, reheating isn’t recommended. Instead, allow frozen or refrigerated slices to thaw gradually in the refrigerator to enjoy them at their freshest and creamiest.
FAQs
Can I use fresh pineapple and oranges instead of canned?
Absolutely! Fresh fruit can make the pie taste even brighter, but be sure to drain them well to avoid excess moisture, which can make the pie soggy.
Is there a dairy-free alternative for the Cool Whip?
Yes, you can swap Cool Whip for a dairy-free whipped topping available in many stores or make your own coconut cream whipped topping for a delicious vegan-friendly version.
Can I make this pie ahead for a party?
Definitely! In fact, making it a day ahead allows the flavors to meld beautifully and the pie to set perfectly, ensuring it’s ready to impress when your guests arrive.
What can I substitute for pecans if I have nut allergies?
Sunflower seeds or toasted pumpkin seeds can be a fantastic nut-free substitute that still adds a lovely crunch and texture to the pie.
Is it possible to make this recipe gluten-free?
Yes. Use gluten-free graham cracker crumbs or substitute with gluten-free cookie crumbs to keep the crust safe for gluten-sensitive guests without sacrificing flavor.
Final Thoughts
I can’t recommend the Million Dollar Pie Recipe enough if you want a dessert that feels like a celebration with every bite. It’s bright, creamy, and packed with the perfect blend of textures and flavors that will win over anyone lucky enough to dig in. So go ahead and make this pie your new favorite—it’s too good not to share and enjoy again and again.
Print
Million Dollar Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 4 hours 31 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Million Dollar Pie is a luscious, no-bake dessert featuring a graham cracker crust filled with a creamy mixture of sweetened condensed milk, tangy lemon juice, tropical fruits, crunchy pecans, and fluffy Cool Whip. Topped with toasted coconut and pecans, this refreshing pie is perfect for warm-weather gatherings or anytime you want a crowd-pleasing sweet treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup sweetened flaked coconut (divided: 1/3 cup toasted, rest untoasted)
- 1/4 cup fresh lemon juice
- 1 (20 oz) can crushed pineapple, well drained
- 1 (11 oz) can mandarin oranges, well drained
- 1 cup chopped pecans (reserve 1–2 tablespoons for topping)
- 1 (8 oz) container Cool Whip
- Maraschino cherries, for garnish
Instructions
- Prepare the Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix thoroughly until all crumbs are evenly coated. Press the mixture firmly into a 9-inch deep-dish pie plate to form an even crust. Bake in a preheated oven at 325°F (163°C) for 10 minutes. Remove from oven and set aside to cool completely.
- Toast the Coconut: Spread 1/3 cup of the sweetened flaked coconut evenly on a rimmed baking sheet. Bake at 325°F (163°C) for 4 to 6 minutes, stirring once midway, until lightly toasted. Remove from oven and let cool.
- Prepare the Filling: In a large mixing bowl, whisk together the sweetened condensed milk and fresh lemon juice until well combined. Gently fold in the drained crushed pineapple, drained mandarin oranges, and chopped pecans, reserving 1 to 2 tablespoons of pecans for topping. Then fold in the Cool Whip along with the untoasted coconut. Mix just until all ingredients are evenly incorporated.
- Assemble the Pie: Spoon the prepared filling into the cooled graham cracker crust, spreading it evenly. Sprinkle the toasted coconut and the reserved chopped pecans over the top to finish.
- Chill to Set: Refrigerate the pie for at least 4 hours, allowing it to firm up and flavors to meld. Before serving, garnish the pie with maraschino cherries for added color and sweetness.
Notes
- Ensure pineapple and mandarin oranges are well drained to prevent a soggy crust or filling.
- Do not overmix the filling when folding in Cool Whip to maintain a light, fluffy texture.
- This pie is best served chilled and should be kept refrigerated until ready to serve.
- For a nut-free version, omit pecans or substitute with sunflower seeds.
- Use fresh lemon juice for best flavor; bottled lemon juice may alter taste.