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A slice of Million Dollar Pie on a plate
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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!
Course Dessert
Cuisine American
Keyword Cream Pie, Grandmas Recipe, How Do I Make Million Dollar Pie, How To Make Million Dollar Pie, Million Dollar Pie, Million Dollar Pie Recipe, No Bake
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 People
Calories 300kcal
Author Kathleen

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 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
  • 1/4 cup pecans chopped
  • 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.

Notes

  1. Topping: Sprinkle your topping pecans and coconut right before serving so they keep their crunch!
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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