Description
Million Dollar Pie is a delightful no-bake dessert featuring a creamy pineapple and coconut filling set atop a buttery graham cracker crust. This sweet, tropical treat combines the richness of sweetened condensed milk with shredded coconut, chopped nuts, and a touch of maraschino cherries for vibrant flavor and texture. Perfect for summer gatherings or any time you want a refreshing, effortless pie.
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 bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter, mixing thoroughly until the mixture is evenly moistened. This forms the base for the pie.
- Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even layer.
- Chill or Bake the Crust: For a no-bake crust, chill the crust in the refrigerator for 30 minutes until set. Alternatively, bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly golden, then let it cool completely.
- Make the Filling: In a large mixing bowl, combine sweetened condensed milk, drained crushed pineapple, shredded coconut, chopped nuts, and optional chopped maraschino cherries. Stir together to blend flavors.
- Add Lemon Juice and Whipped Topping: Mix in the fresh lemon juice thoroughly, then gently fold in the whipped topping until the filling is smooth and well incorporated.
- Assemble the Pie: Spread the creamy filling evenly over the prepared crust, smoothing the top with a spatula.
- Garnish the Pie: Decorate the surface with whipped cream, additional chopped pecans, maraschino cherries, and toasted coconut if desired to add flavor and visual appeal.
- Chill to Set: Cover the pie and refrigerate for at least 4 hours or overnight. This chilling step is essential to let the filling firm up and flavors meld.
- Serve: Slice and serve the pie chilled. Optionally, garnish each slice with a dollop of whipped cream for extra indulgence.
Notes
- This pie is best enjoyed chilled and should be kept refrigerated until serving.
- For a nut-free version, omit pecans or walnuts.
- To toast coconut, place shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring frequently until golden brown.
- Allowing the pie to chill overnight enhances flavor and texture.
- Use sweetened shredded coconut to maintain the dessert’s sweetness balance.
