Million Dollar Pie

5 from 2 reviews

This Million Dollar Pie is always highly requested by my family and for good reason. It's packed with sweet pineapple and a sweet fluffy whipped filling and it only takes a few minutes to pull together (no baking involved)!

Prep Time10

Chilling time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 740kcal

Author: Donya Mullins

Ingredients

Homemade Graham Cracker Crust or 9-inch store bought

1 ½ cups honey graham cracker crumbs about 20 graham crackers
¼ cup granulated sugar
½ cup unsalted butter melted, 112 grams

Pie Filling:

1 14 ounce can sweetened condensed milk
2 ½ Tablespoons lemon juice
1 20 ounce can crushed pineapple (drained)
1 cup sweetened shredded coconut
1 cup chopped pecans
1 8 ounce container Cool Whip (thawed)

Garnish (optional):

Whole pecans
Toasted coconut
Maraschino cherries
Whipped cream

Instructions

Graham Cracker Crust:

Place the graham crackers in your food processor. Pulse until you almost have a fine crumb. Add in the sugar and cinnamon, then pulse to blend (about 3 times). Pour the melted butter into the crumbs, and pulse until the butter is fully incorporated into the crumbs (the crumbs should look wet).
Spray the bottom and sides of a 9 inch deep dish pie plate with cooking spray. Transfer the graham cracker mixture to the greased pie plate. Evenly spread the graham cracker crumbs along the bottom of the pie plate and about 1 ½ inches up the side. Use medium pressure to press the crumbs into place to set the crust. Place the crust in the fridge while you prepare the filling.

Million Dollar Pie Filling:

Pour the can of crushed pineapple into a metal sieve over the sink. Use the back of a spoon to press the pineapple down to squeeze out as much liquid as you can. Transfer the pineapple to a small bowl and let it sit while you prepare the rest of your ingredients. As it sits, more liquid accumulates. Use clean paper towels to squeeze out any remaining liquid before adding it to the pie.
To a large mixing bowl, add the sweetened condensed milk and lemon juice. Stir together until they’re well mixed, and the sweetened condensed milk begins to thicken. Add the drained crushed pineapple, the sweetened shredded coconut, and the chopped pecans to the mixing bowl. Mix until the filling is fully combined.
Add the thawed Cool Whip to the mixing bowl, and gently fold it into the filling. Continue mixing gently until it’s fully incorporated, but don’t overmix because you don’t want to lose the air and fluffiness. Once mixed, transfer the filling to the center of the pie crust and smooth it out to the edges. Refrigerate the pie until it has set (about 4 hours).
Once the pie has set, garnish with your choice of toppings. Whole pecans, maraschino cherries, and whipped cream are my favorite toppings. If you use pecans, place the whole pecans around the border of the pie, leaving enough space between each pecan to slice the pie into servings.

Notes

The pie will last about four days in the fridge. After that, the pineapple starts to separate the filling.

Nutrition