Million Dollar Pie
This Million Dollar Pie is a no-bake, tropical dessert loaded with creamy filling, crushed pineapple, mandarin oranges, and toasted coconut. Perfect for summer gatherings or a refreshing treat anytime!
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.
Notes
This pie can be made a day in advance and stored in the refrigerator. For a lighter version, use reduced-fat Cool Whip and sweetened condensed milk.
Nutrition
Calories: 400kcal
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