Million Dollar Pie (Print version)

A creamy no-bake Million Dollar Pie with pineapple, coconut, pecans, condensed milk, and a graham cracker crust.

# Ingredients:

For the pie

01 - 1 prepared 9-inch graham cracker crust
02 - 1 can (14 oz or 397 g) sweetened condensed milk
03 - 1/4 cup (60 ml) fresh lemon juice
04 - 1 can (20 oz or 565 g) crushed pineapple in juice, very well drained
05 - 1 cup (85 g) sweetened shredded coconut
06 - 3/4 cup (85 g) chopped pecans, toasted if desired
07 - 1 container (8 oz or 225 g) frozen whipped topping, thawed

For garnish

08 - 1/2 cup (40 g) sweetened shredded coconut, toasted
09 - 2 tablespoons chopped pecans
10 - 8 maraschino cherries, well drained

# Instructions:

01 - Place the crushed pineapple in a fine sieve. Press firmly with a spoon until most of the juice is removed.
02 - In a large bowl, stir the sweetened condensed milk and lemon juice until smooth and slightly thickened.
03 - Fold in the drained pineapple, 1 cup coconut, and 3/4 cup chopped pecans until evenly combined.
04 - Gently fold in the thawed whipped topping until no large streaks remain. Keep the mixture light and fluffy.
05 - Spoon the filling into the graham cracker crust and smooth the top. Cover loosely with plastic wrap.
06 - Refrigerate for at least 4 hours, or overnight for cleaner slices. Top with toasted coconut, pecans, and cherries just before serving.

# Good to know:

01 - Chill time is at least 4 hours and is not included in the prep or cook time.
02 - Use very well drained pineapple for the firmest filling.
03 - Best served cold from the refrigerator.

Back