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–+ servings

Million Dollar Pie

CoastalColdCreamyCrunchyDessertsFruitHolidayKid-FriendlyLow-CostNo-CookParty FoodPotluckSpecial OccasionSummerSweet
Time :4 hours
Yield :10 servings
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Creamy cherry and pecan dessert on a white plate with a larger serving dish in the background, garnished with fresh cherries and nuts, perfect for a holiday or special occasion.

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.
Hack it:
Toast the coconut: A few minutes in a dry skillet brings out a deeper, nuttier flavor and makes the topping extra fragrant.
Chill it properly: Give the pie at least 4–6 hours in the fridge so the filling has time to firm up. Overnight is even better.
Save the crunch: Keep the reserved pecans and toasted coconut for the final topping so every slice gets a little texture.
Want it extra retro? Add a maraschino cherry to each slice just before serving. The cherry is not optional if you're committing to the vibe.
Leftovers:
Make mini pie cups: Spoon leftover filling into small graham cracker crusts or dessert cups for individual treats.
Turn it into parfaits: Layer the filling with crushed graham crackers and extra whipped topping in glasses.
Freeze it: Freeze individual slices for a firmer, almost ice-cream-pie-style dessert.
Top pancakes or waffles: A spoonful of the chilled filling makes a wildly indulgent breakfast topping.

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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