This Million Dollar Pie is a rich and creamy dessert with a tropical twist. The sweetened condensed milk, coconut, pineapple, and mandarin oranges create a luxurious filling, complemented by a buttery graham cracker crust. Perfect for any occasion, it’s as easy to make as it is delicious!
Why You’ll Love This Recipe
Effortless to Make: With minimal baking and simple ingredients, this pie is perfect for beginners and experienced bakers alike.
Refreshing Flavor: The citrusy lemon juice and tropical fruits make this dessert a bright, creamy treat.
Versatile and Customizable: Easily swap ingredients to suit your taste preferences or dietary needs.
Make-Ahead Friendly: Prepare it the night before, so it’s ready to impress your guests.
Crowd-Pleasing: A delightful balance of creamy, crunchy, and fruity textures ensures everyone will go back for seconds.
Key Ingredients
Graham Cracker Crumbs: The graham cracker crumbs form the base of the crust, providing a buttery and slightly sweet crunch.
Sweetened Condensed Milk: This creamy, sweet base ties the filling together while adding richness and a luscious texture.
Coconut: Sweetened flaked coconut adds a tropical touch to the filling, and toasted coconut on top enhances the flavor and crunch.
Lemon Juice: Fresh lemon juice balances the sweetness with a tangy citrus note, brightening the overall flavor.
Crushed Pineapple: Drained crushed pineapple brings tropical sweetness and juiciness to the pie.
Mandarin Oranges: These delicate, sweet orange segments add a burst of flavor and a splash of color.
Cool Whip: Light and airy Cool Whip creates a smooth, creamy filling that’s easy to work with.
Pecans: Chopped pecans add a nutty crunch to the filling and a delightful garnish on top.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Crust
Preheat the Oven:
Set your oven to 325°F (165°C) to ensure even baking.
Make the Crust:
In a medium bowl, combine:
1 ½ cups graham cracker crumbs
6 tbsp melted butter
¼ cup granulated sugar
Mix until the mixture resembles coarse sand.
Form the Crust:
Press the crumb mixture firmly and evenly into a 9-inch deep-dish pie plate, covering the bottom and sides.
Bake:
Bake the crust for 10 minutes until lightly golden. Allow it to cool completely.
Step 2: Toast the Coconut
Spread Coconut:
On a rimmed baking sheet, spread 1/3 cup sweetened flaked coconut evenly.
Toast:
Bake for 4-6 minutes, stirring halfway, until the coconut is golden brown. Keep a close watch to prevent burning.
Cool:
Remove from the oven and let the toasted coconut cool completely.
Step 3: Prepare the Filling
Combine Milk and Lemon Juice:
In a large mixing bowl, whisk together:
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
Add Fruit:
Stir in:
1 can (8 oz) crushed pineapple, well-drained
1 can (11 oz) mandarin oranges, well-drained
Mix in Pecans:
Add ½ cup chopped pecans, reserving a small portion for garnish.
Fold in Whip and Coconut:
Gently fold in:
1 container (8 oz) Cool Whip
½ cup sweetened flaked coconut (untoasted)
Step 4: Assemble the Pie
Fill the Crust:
Spoon the prepared filling into the cooled graham cracker crust. Smooth the top with a spatula.
Add Garnishes:
Sprinkle the pie with the toasted coconut and the reserved pecans.
Optional: Top with maraschino cherries for a pop of color.
Step 5: Chill and Serve
Chill:
Refrigerate the pie for at least 4 hours to allow the filling to set.
Serve:
Slice and serve chilled. For extra flair, garnish with more pecans or coconut just before serving.
Serving Suggestions
Classic Presentation: Serve chilled with a sprinkle of toasted coconut and reserved pecans for added texture.
Tropical Flair: Garnish with maraschino cherries or a slice of fresh pineapple for a festive touch.
Perfect Pairing: Pair with a hot cup of coffee or a chilled glass of iced tea for the ultimate summer dessert experience.
Holiday Twist: Add red and green sprinkles or cranberries to make it a centerpiece for holiday celebrations.
Storage Tips
Refrigerate: Cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.
Freeze: For longer storage, wrap the pie in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead: Assemble the pie a day in advance for a stress-free dessert option that tastes even better as the flavors meld.
Variations
Key Lime Pie Twist: Replace the lemon juice with fresh lime juice for a tart and tropical key lime variation.
Nut-Free Option: Omit the pecans for an allergy-friendly version without compromising flavor.
Fresh Whipped Cream: Swap Cool Whip with homemade whipped cream for a fresher, richer topping.
Chocolate Lover’s Edition: Drizzle melted chocolate over the top or add mini chocolate chips to the filling.
Piña Colada Pie: Replace the mandarin oranges with more pineapple and add a splash of coconut rum to the filling for an adult-friendly dessert.
Conclusion
This Million Dollar Pie is a treasure trove of creamy, fruity flavors with a tropical twist that never fails to impress. Whether you’re preparing for a party or simply treating yourself, this no-bake dessert delivers maximum flavor with minimal effort. Once you take a bite, you’ll see why it’s called the Million Dollar Pie—it’s worth every bite!
Million Dollar Pie
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- 2 tbsp granulated sugar
- 1 can sweetened condensed milk
- 1 cup sweetened flaked coconut divided (1/3 cup toasted)
- ¼ cup fresh lemon juice about 2 lemons
- 1 can crushed pineapple 20 oz, well-drained
- 1 can mandarin oranges 11 oz, well-drained
- 1 cup chopped pecans divided (reserve some for garnish)
- 8 oz Cool Whip
Instructions
- Preheat the oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until it resembles coarse sand. Press the mixture firmly into a 9-inch pie plate to form a crust. Bake for 10 minutes, then let it cool completely.
- Spread 1/3 cup sweetened flaked coconut on a baking sheet. Toast in the oven for 4-6 minutes, stirring halfway, until golden brown. Let it cool completely.
- In a large bowl, whisk together sweetened condensed milk and lemon juice until smooth. Fold in drained pineapple, mandarin oranges, and 1/2 cup pecans (reserve some for garnish). Gently fold in Cool Whip and untoasted coconut.
- Spoon the filling into the cooled graham cracker crust. Smooth the top with a spatula. Sprinkle with toasted coconut and reserved pecans. Optional: Top with maraschino cherries for garnish.
- Refrigerate the pie for at least 4 hours, or until fully set. Slice and serve chilled. Garnish with extra pecans or coconut for added flair.
