My no-bake million dollar pie recipe is the easiest dessert you’ll ever make! With a luscious tropical filling and nuts, this is one of my favorite pie recipes — because I can’t resist making it all year long! It’s one of those dessert recipes that cross over with summer beautifully, bringing the freshness of the tropics and a twist of summer.
You’ll adore this million dollar pie recipe if you liked my Atlantic beach pie (summer, anyone?), my ever-popular banana cream pie, or my seriously, decadent, layered chocolate, creamy Hershey pie!
Let’s make this pie!
What I Love About This Recipe
- No-bake wonder
- Fruit and nuts GALORE!
- Airy, creamy texture
- Crowd-pleaser guaranteed
How To Make Million Dollar Pie Recipe
Making my million dollar pie recipe is unbelievably easy!
Mix together the filling ingredients, pour them into a prepared crust, and refrigerate until the filling is firm.
Next, top it with a luscious layer of whipped cream, give it a little garnish of nuts and coconut for the “pretty factor,” and then it’s ready to be devoured!
Million Dollar Pie Ingredient + Recipe Notes
- Topping: Sprinkle your topping pecans and coconut right before serving so they keep their crunch!
- Cream Cheese: Now, for the million-dollar question: does my million dollar pie recipe include cream cheese? No — because the original authentic recipe did not include cream cheese! But if you want to, adding 8 ounces of cream cheese to the filling makes a really rich, yummy variation of this pie.
- Pineapple: Make sure your pineapple is well-drained. When I drain my pineapple, I use a mesh sieve, aka a strainer. I pour my can of pineapple into the strainer, then with a wooden spoon, I press down on the pineapple. This ensures that I’ve removed as much of the juice as possible. If this step isn’t done correctly, you could end up with a very soupy filling!
- Crust: In the spirit of having this pie be one of the easiest recipes you’ve ever made, I suggest using a premade 9-inch Graham Cracker Crust. Listen, homemade is always a more delicious alternative! But oh man, premade makes the preparation a whole lot easier.
- Thaw The Cool Whip: Here’s a reminder to make sure you plan on the thawing time! The Diary Dish says that manufacturers of frozen whipped topping recommend thawing it out in the refrigerator overnight – not on the countertop. This is important because you’ve got both skimmed milk and cream as ingredients, which can spoil quickly if they’re left in temperatures over 40 F.
- Coconut: For the filling, I like to add the coconut untoasted and straight out of the bag. I like the soft and chewy texture it provides the filling. For the topping, however, I like it toasted until just slightly golden. It provides a little crunchy contrast to the creamy texture of the pie and a nice bit of extra color to the topping.
Storing + Freezing + Make-Ahead
This pie may be perfect for summer, but it LOVES being chilled — so make sure you know that before serving!
- How Long Can You Keep This In The Fridge? This pie LOVES the fridge! Store it in the fridge for up to four days — longer than that, and the fruit and filling will start to separate, making a truly yucky texture. Don’t risk it! Eat it fast!
- Can You Freeze This? Yes — sort of. The high dairy content in this pie means it’s at risk to separate in the freezer’s high temps. I, personally, think the risk is well worth it! I love my million dollar pie served frozen. You just need to wait until the pie has thawed enough to allow cutting. I especially like to serve it this way on those blistering hot summer days, when everyone is looking for a cool treat!
- Make-Ahead Tips: Since this pie needs to sit in the fridge to set, it comes with make-ahead magic built right in! Make it up to six hours ahead of time and pull it out when you’re ready to serve.
Serving Suggestions
The best way to serve this pie? Have a whole million dollar feast night! Start with million dollar spaghetti, a luscious and cheesy noodle starter that’s sure to please. Follow it up with the main meal of million dollar chicken — your family will beg for more! Then end with this delicious pie, and you’ll have full bellies and happy hearts.
More Pie-licious-Ness!
- Impossible Coconut Pie
- Possum Pie
- Sweet Potato Pie With Condensed Milk
- Pecan Pie
- Chocolate Cream Pie
- Strawberry Pie
- Sour Cream Apple Pie
- Pumpkin pie
Million Dollar Pie
Million Dollar Pie lives up to its name with mounds of creamy filling loaded with fruit and nuts -- and the best part? It's no-bake and a snap to make!
Servings: 10 People
Ingredients
Pie:
- 1 (9-inch) prepared graham cracker crust
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- 2 (8-ounce) can crushed pineapple well drained
- 1 (20-ounce) can pineapple tidbits well-drained
- 1 1/2 cups pecans, ~ divided, and chopped
- 1 1/4 cups sweetened shredded coconut
- 1 (8-ounce) container frozen whipped topping thawed
Topping:
- 1 (8-ounce) container frozen whipped topping thawed
- 2 tablespoons coconut toasted
- 6-8 maraschino cherries
Instructions
- In a large bowl, mix together sweetened condensed milk and lemon juice, using a hand-held electric mixer, until it's slightly thickened.
- Stir in the crushed pineapple, pineapple tidbits, 3/4 cup pecans and 1 cup coconut until well incorporated.
- Fold in 8 ounces of the thawed whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours.
- Before serving, top with remaining 8 ounces of thawed whipped topping, and garnish with 1/4 cup pecans, 2 Tablespoons toasted coconut and Maraschino cherries and serve.
Fans Also Made:
Notes
- Topping: Sprinkle your topping pecans and coconut right before serving so they keep their crunch!
- Cream Cheese: Now, for the million-dollar question: does my million dollar pie recipe include cream cheese? No -- because the original authentic recipe did not include cream cheese! But if you want to, adding 8 ounces of cream cheese to the filling makes a really rich, yummy variation of this pie.
- Pineapple: Make sure your pineapple is well-drained. When I drain my pineapple, I use a mesh sieve, aka a strainer. I pour my can of pineapple into the strainer, then with a wooden spoon, I press down on the pineapple. This ensures that I’ve removed as much of the juice as possible. If this step isn’t done correctly, you could end up with a very soupy filling!
- Crust: In the spirit of having this pie be one of the easiest recipes you’ve ever made, I suggest using a premade 9-inch Graham Cracker Crust. Listen, homemade is always a more delicious alternative! But oh man, premade makes the preparation a whole lot easier.
- Thaw The Cool Whip: Here’s a reminder to make sure you plan on the thawing time! The Diary Dish says that manufacturers of frozen whipped topping recommend thawing it out in the refrigerator overnight – not on the countertop. This is important because you’ve got both skimmed milk and cream as ingredients, which can spoil quickly if they’re left in temperatures over 40 F.
- Coconut: For the filling, I like to add the coconut untoasted and straight out of the bag. I like the soft and chewy texture it provides the filling. For the topping, however, I like it toasted until just slightly golden. It provides a little crunchy contrast to the creamy texture of the pie and a nice bit of extra color to the topping.
Nutrition
Serving: 1/10 of the recipe | Calories: 300kcal | Carbohydrates: 55g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 109mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2IU | Calcium: 95mg | Iron: 1mg
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More Easter Pie Recipes
Want even more decadent pies to take you from spring into summer? Here are some must-try!
- Chocolate Cream Pie – Rich cocoa, creamy texture, and oodles of pillowy whipped cream!
- Peaches And Cream Pie – Celebrate one of the summer’s best fruits in style!
- Strawberry Pie – It’s loaded with lemon-infused fresh strawberries packed in Jello, all nestled in a flaky crust!
Conclusion
Whether you’re making this dessert in the cooler days of spring or the sweltering days of summer, my million dollar pie recipe is sure to deliver the best sweet treat you’ll have all season!
What did you serve your pie with? Let me know in the comments!
My mother in law introduced me this wonderful recipe years ago. Always a family favorite, but I’ve never tried it with coconut before. Didn’t think it could get any better, but the coconut was a wonderful addition.
Thank you for your feedback. I’m glad you tried this time around with coconut. 🙂
When I was a little girl my sister used to make this for us all the time It was the best I always wanted to make it in so she actually taught me how to make this but she put bananas in hers so she would slice of bananas and put them in with the coconut in the pineapple and it’s so good I’ll tell you what she did to make for for our family it took four of them everybody there was never any leftover we ate those things up like no tomorrow this is the best dessert I’ve ever had
Hi, Tinabell! That’s awesome and nostalgic. Thank you for sharing your story, we love it! 🙂
@Carolyn – I’m not a professional, but as someone who makes a habit of cooking for crowds I think I can help:
For a 9×13 dish, try doubling the recipe for the filling and topping. Make your own graham crust for a 9×13 dish with
1 3/4 graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Mix well and press evenly into bottom of the dish. Be sure to chill it before adding the filling.
Doubling the topping may be a bit more than is actually needed (though I am not sure there is such a thing as too much when it is delicious).
This pie is wonderful.
So glad you enjoyed the pie, Amey!
The baking tips are wonderful. Wish it were possible to print them together on a sheet with the recipe! Can’t wait to try it!
Thanks, Christine! I updated it and included the tips in the recipe card. https://www.gonnawantseconds.com/wprm_print/16805
Thank you again! 🙂
Let us know how it turns out!
Can this pie be made like a dessert or cake? I want to make it for a larger crowd and a pie wouldn’t feed that many. If so, what would be the increase in ingredients be to make it in a 9×13 dish?
Hey Carolyn. I haven’t made the recipe that way, sorry. I’d love to hear from you if you try it! <3
Love it and easy to make and fast.
This is very tasting I’ve made it and family loved it
So easy to make!
Can you make a day ahead?
Hi Debby! I haven’t tried making it a day ahead so I can’t advise! But if you give this a try, let me know how it turns out for you. 😀
I tell you it was a smash hit! I made it Saturday evening about 8 pm with the philly cream cheese added variation. I got up Sunday and put it in the freezer from the fridge about 9 am. I then took it out at 11 am for the ride to my daughters house (about a two hour drive) and then right into her fridge and we had it about 4 pm and it was fantastic. I put in freezer to make it colder for the trip. I also had it in a fridge bag with ice packs while traveling. For me if I want to make ahead, I will defiantly freeze. Thank you for the scrumptious recipe we are hooked.
You’re very welcome! So glad it worked out for you, Debby! 😀
I make it the day before and it great.
I’m surprised nobody else has noticed. Your ingredients don’t match up. What do you do with the extra 3/4 cup of Pecans and 1/4 cup coconut.??
Me too Michelle! Sorry about the confusion. It’s all fixed <3
I’m not sure the list of ingredients was “fixed“ because there is an inconsistency in the amount of Pecans. The list of ingredients refers to one and 3/4 cups of chopped pecans in the filling and 1/4 cup of chopped pecans in the topping. In the mixing of the ingredients, however, the amount of pecans is 3/4 cup
Oh, My friend, Bob! You were so right! I believe I have finally fixed the recipe! To be honest, sometimes I place fast and loose with the pecans and add more to each part. Please let me know if there is any more confuse and I will try to fix it! I really hope you try this easy-peasy delicious pie!!! Happy Pie making!!!
You Sprinkle it on top of the pie, then put it in the freezer.
Thanks this was my favorite I needed recipe again also do you have oatmeal pie recipe it’s like pecan except oatmeal for pecans my mom used to make I’d love that recipe if anyone has it
Hi, Tammy, glad you found this recipe! Sorry, we don’t have oatmeal pie <3
I made it was great to the ending of a wonderful meal. Very light and delicious.
Hi Gerry! It’s hard to believe looking at the list of ingredients just how delicious this pie is!! LOL 🙂
I made this for dinner for guests it was such a hit. Very light and delicious the great ending to a great dinner.
Hi ladies,
I made my pie the old fashioned way and it’s in the freezer now. How soon before serving should I take it out? Will it sweat? Should I move it from the freezer to the refrigerator now?
Thank you
Tia ?
Hey Tia! I prefer to chill this in the refrigerator. How did your pie come out?
You keep it in the freezer for 4 to 6 hours. Also to cut the pie dip your knife in hot water and then cut it.
This looks wonderful! But I need to throw in my 2¢ ! Millionaire Pie and Million Dollar Pie are NOT the same thing. Millionaire Pie is /was a staple from Furr’s Cafeteria. It is in a regular pie crust, with a thin, sweetened cream cheese bottom layer which is topped with whipped cream which has pineapple and pecans folded in. They are similar but not the same. I never had it at Furr’s with coconut. Your version sounds heavenly!
Thanks Jody! Very interesting! I think the pastry crust sounds like a delicious way to go and the cream cheese layer sounds divine!. I’ll change my article and share that with everyone!
You might have to stabilize the whipped cream with gelatin
That would be a great idea if you’d like it firmer, Barb. Its definitely loose but I have to say there’s something homey and charming about it that way! <3
This looks soooo heavenly! Have you or anyone made this using whipped cream? If so, how did it turn out? I’m very anti-Cool Whip but I would love to try this.
Hi Marianne, I haven’t but I think it would be amazing. Honestly, is there anything more luscious than homemade whipped cream?! I find that when I make whipped cream its a bit firmer than cool whip. I think that would be nice in this pie. I’m just not sure how far ahead of time you could make it. Please let us know if you give it a try!
There’s a vegan “cool whip-ish product in the stores’ freezers. It’s made from coconut and it’s delicious! So sorry I forgot the name.