A Million Dollar Pie has tropical sweetness. Its filling comes sweeten with a combination of condensed milk, coconut flavors, and pieces of pineapple and margarine, all mixed together to fill up a buttery graham cracker crust. Every reason to make it is so easy!
Why You’ll Love This Recipe
Easy to put together : With minimal baking relied on, as with straightforward ingredients, this pie is well-suited to go to either novice or experienced bakers.
Refreshing Flavor: This dessert has a wonderful balance of cream and tropical fruit in richer, cut-through with lemon juice.
Versatility & Swappability: Pick the ingredients for the sweetest palate if that is your preference.
Pre-Made; Make it ahead for the next day, to wow your guests.
A Pleaser For The Crowd: The texture’s perfect mix will get everyone to take a second bite.
Key Ingredients
Graham Cracker Crumbs: Graham cracker crumbs create the crust’s base with a mix of butteriness and sweetness.
Sweetened Condensed Milk: The creamy, sweet, and rich condent milk binds the interpersonal layers of the filling into an irresistible mixture of sweet and heavy texture.
Sweetened coconut: Sweetened strings of flaked coconut give the filling a tropical touch, toasted coconut to intensify the flavor and crunch.
Lemon juice: Fresh lemon juice adds a citrus tanginess; the sugar will be off-balanced while enhancing flavor.
Crushed Pineapple: Squeezing the fluid from the crushed pineapple into the pie creates a slightly watery thin film of tropical sugar;`Sweet delights!
Mandarin Oranges: These innocent orange slices give a mouthful of citrus flavor and a veritable explosion of color.
Cool Whip: Cool Whip, light and airy, gives a smooth creamy filling that sets easily.
Pecans: Chopped pecans offer a nice crunch in the filling, and the right piece on top—great garnish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Old Style Ideas: Give a nice pat on the shoulders for passers-by and sprinkle toasted coconut and extra pecans for a nice crunch.
Tropical Adventure: Nothing says fun like some coated maraschino cherries or slices of fresh pineapple on top of the pudding.
Taste-Tested Dessert Combos: This pudding is a perfect balance for a strong espresso or very cold chamomile green tea.
Nothing says it’s Christmas: Go ahead, treat the top with some good bright and green sprinkles or some pounded cranberries.
Storage Tips
Track the cake: It is recommended that you seal the pie using a tight fit plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
Starting from a freeze: For longer storage, it’s better to wrap the pie in plastic wrap as well as aluminum foil and freeze for up to 2 months. Thawing overnight in the refrigerator before being taken in is encouraged.
Plan-ahead: So, go forward and whip this tempting pie together before the actual day; it usually tastes better as flavors grow together.
Variations
Key Lime Pie Twist: In place of lemon juice, use lime juice for a tart, island version.
Nut Free Option: This ensures knowledge of a nut-free dimension because the pecans have been removed, preserving flavor.
Fresh Whipped Cream: Replace Cool Whip with fresh, thick, and smooth topping–whipped cream!
Chocolate Lovers Edition: Drizzle the top in now-melting chocolate or include mini choc chips in the filling.
Piña Colada Pie: More pineapples and coconut rum, plus an adult-like dessert with no orange flavors.
Conclusion
The Million Dollar Pie is filled with flavors of creamy fruit with a touch of the tropics-and it always wins the hearts. This no-bake dessert is made despite pre-arranged settings or just for self-treat, with limitless tastes delivered through minimum efforts. Once you bite into it, your understanding of the pie’s wonderfully lackluster name will make it worth every single 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.
