Description
Million Dollar Pie is a luscious no-bake dessert featuring a creamy filling of sweetened condensed milk, pineapple, coconut, nuts, and whipped topping, all resting on a buttery graham cracker crust. Lightly tangy from fresh lemon juice and crowned with whipped cream and festive cherries, this pie is chilled to perfection, making it a refreshing and crowd-pleasing treat ideal for any occasion.
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 the graham cracker crumbs, sugar, and melted unsalted butter until the mixture is evenly moistened and resembles wet sand.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to create the pie shell.
- Chill or Bake the Crust: For a no-bake option, place the crust in the refrigerator and chill for 30 minutes to set. Alternatively, bake the crust at 350°F (175°C) for 8 to 10 minutes, then allow it to cool completely before adding the filling.
- Make the Filling: In a large bowl, combine the sweetened condensed milk, drained crushed pineapple, shredded sweetened coconut, chopped pecans or walnuts, and chopped maraschino cherries if using. Mix gently to distribute ingredients evenly.
- Incorporate Lemon Juice and Whipped Topping: Stir in the fresh lemon juice, then carefully fold in the whipped topping until the filling is smooth and well blended without deflating the whipped topping.
- Assemble the Pie: Spoon the prepared filling over the chilled or baked crust, spreading it evenly with a spatula.
- Garnish: Decorate the top of the pie with dollops of whipped cream, chopped pecans, maraschino cherries, and toasted coconut if desired.
- Chill to Set: Cover the pie and refrigerate for at least 4 hours or overnight to allow the filling to firm up and flavors to meld.
- Serve: Slice the pie and serve chilled. Add extra whipped cream to each slice if desired for an elegant presentation.
Notes
- This pie is best served chilled and can be made a day ahead to enhance flavor and texture.
- Substitute walnuts for pecans according to preference or allergy considerations.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring frequently to prevent burning.
- If preferred, the crust can be baked for extra crispness, but chilling is sufficient for a no-bake version.
- For a nut-free version, omit the nuts and add extra shredded coconut or more cherries for texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (optional baking of crust)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
