The Scoop
Million Dollar Pie tastes like someone turned a tropical vacation into a pie and decided to make it ridiculously easy!
Creamy sweetened condensed milk, tangy pineapple, coconut, and crunchy pecans pile into a graham cracker crust, then get topped with whipped cream and cherries for the full retro-dessert treatment.
It’s sweet, sunny, a little over-the-top, and honestly living up to the name.
Ingredients
- 1 (14 ounces) can condensed milk, sweetened
- 2 tablespoons lemon juice
- 2 (8 ounces) cans crushed pineapple, well-drained
- 1 (20 ounces) can pineapple tidbits, well-drained
- 1 cup pecans, chopped and divided
- 1 cup coconut, sweetened and shredded
- 2 (8 ounces) containers frozen imitation whipped topping, thawed
- 1 (9 inches) graham cracker crust, prepared
- 2 tablespoons coconut, toasted
- 6-8 maraschino cherries
Directions
- Using a hand-held electric mixer, combine the sweetened condensed milk and the lemon juice in a large bowl. Mix until it is slightly thickened.
- Add in the crushed pineapple, pineapple tidbits, 3/4 cup of the pecans, and the shredded coconut, mixing until fully combined.
- Fold in 8 ounces of the thawed whipped topping.
- Pour the mixture into the prepared graham cracker crust and smooth over evenly.
- Cover and refrigerate until well chilled, about 4-6 hours.
- Before serving, top with the remaining 8 ounces of thawed whipped topping and garnish with the 2 tablespoons of toasted coconut, the remaining 1/4 cup of pecans, and the maraschino cherries.
- Serve!
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