Million Dollar Pie

Why You’ll Love This Recipe

• No-Bake Convenience: Ideal for hot days or when you want to keep things simple.
• Rich and Creamy Texture: The combination of whipped cream and sweetened condensed milk creates a luscious filling.
• Nutty and Fruity Flavor: Pecans and pineapple add delightful texture and taste.
• Quick Preparation: With minimal ingredients and steps, this pie comes together effortlessly.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 1 (20-ounce) can crushed pineapple, well-drained
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons lemon juice
• 4 ounces cream cheese, softened
• 3 tablespoons powdered sugar
• 2 cups heavy cream
• Maraschino cherries, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter.
   • Press the mixture into a 9-inch pie plate to form an even layer along the bottom and sides.
   • Chill the crust in the refrigerator for at least 1 hour to set.
2. Toast Pecans and Coconut (Optional):
   • Preheat oven to 350°F (175°C).
   • Spread pecans and coconut on a baking sheet and toast for 5-7 minutes until lightly browned.
   • Allow to cool completely.
3. Prepare the Filling:
   • In a large bowl, whisk together sweetened condensed milk and lemon juice until combined.
   • In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
   • Gradually add heavy cream to the cream cheese mixture, beating until stiff peaks form.
   • Fold the whipped cream into the sweetened condensed milk mixture until fully incorporated.
   • Gently fold in the drained crushed pineapple, toasted pecans, and coconut.
4. Assemble the Pie:
   • Pour the filling into the prepared graham cracker crust, spreading it evenly.
   • Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
5. Serve:
   • Before serving, garnish with maraschino cherries if desired.
   • Slice and enjoy!

Servings and Timing

• Servings: 8
• Preparation Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: Approximately 4 hours and 30 minutes

Variations

• No-Bake Version: Skip toasting the pecans and coconut, and use a store-bought graham cracker crust to avoid using the oven entirely.
• Billionaire Pie: Add 1/2 to 1 cup of chopped maraschino cherries or a can of cherry pie filling for an extra layer of flavor.
• Tropical Twist: Substitute crushed pineapple with mango or papaya for a different fruity profile.

Storage/Reheating

• Storage: Cover the pie with plastic wrap or store slices in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze the pie without any garnishes. Wrap it tightly in plastic wrap and aluminum foil, and store for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This pie is best served chilled and does not require reheating.

FAQs

What is Million Dollar Pie?

Million Dollar Pie is a classic no-bake dessert featuring a creamy filling with pecans, coconut, and crushed pineapple, set in a graham cracker crust.

Why is it called Million Dollar Pie?

The name likely comes from its rich, indulgent flavor that tastes like a “million bucks.”

Can I make this pie ahead of time?

Yes, it’s ideal to make it ahead since it requires chilling to set properly.

Can I use a store-bought crust?

Absolutely, a store-bought graham cracker crust works well and saves time.

How do I prevent the crust from becoming soggy?

Ensure the crust is well-chilled before adding the filling, and make sure the pineapple is thoroughly drained to reduce excess moisture.

Million Dollar Pie

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• Author: Isabella
• Total Time: 4 hours 30 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Million Dollar Pie is a no-bake Southern dessert that combines a creamy whipped filling with crunchy pecans, shredded coconut, and sweet crushed pineapple in a buttery graham cracker crust. Perfect for warm days, this pie is easy to make and absolutely indulgent.

 

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• 8 tbsp unsalted butter, melted

For the Filling:

• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 1 (20 oz) can crushed pineapple, well-drained
• 1 (14 oz) can sweetened condensed milk
• 3 tbsp lemon juice
• 4 oz cream cheese, softened
• 3 tbsp powdered sugar
• 2 cups heavy cream
• Maraschino cherries, for garnish (optional)

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Instructions

Prepare the Crust

1. Mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter.
2. Press into a 9-inch pie plate, forming an even layer on the bottom and sides.
3. Chill in the refrigerator for 1 hour to set.

Optional: Toast Pecans and Coconut

1. Preheat oven to 350°F (175°C).
2. Spread pecans and coconut on a baking sheet.
3. Toast for 5–7 minutes until lightly browned. Cool completely.

Prepare the Filling

1. In a bowl, whisk sweetened condensed milk and lemon juice until combined.
2. In another bowl, beat cream cheese and powdered sugar until smooth.
3. Gradually add heavy cream, beating until stiff peaks form.
4. Fold whipped cream into the sweetened condensed milk mixture.
5. Gently fold in pineapple, pecans, and coconut.

Assemble the Pie

1. Spread the filling evenly into the chilled crust.
2. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Serve

1. Garnish with maraschino cherries if desired.
2. Slice and enjoy!

Notes

• Ensure pineapple is thoroughly drained to prevent a soggy crust.
• For a time-saving option, use a pre-made graham cracker crust.

• Prep Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern