Million Dollar Pie

This simple to prepare Million Dollar Pie recipe is one that must be inside every cook’s recipe book. The classic diner pie is perfect to serve for every occasion but but especially the time of the year.

The icebox pie with no baking has a creamy and delicious filling made of shredded coconut, crushed pineapple, and chopped pecans. The delicious whip topping and sweetened condensed-milk mixture from The Million Dollar pie filling flavor is balanced by the addition of lemon juice and then tucked into an graham cracker crust and maraschino cherries on the top of each delicious slice!

The Million Dollar Pie is perfect any time of the year However, it’s most loved during Christmas and Thanksgiving!

Ingredients

20 ounce Crushed Pineapple drained
1 cup chopped pecans. 2 tablespoons pecans to use as topping. The remainder of the pecans are chopped and used into the filling
14 ounce sweetened condensed milk
3/4 cup sweetened Coconut shredded DIVIDED into 1/2 cup of the filling, and 1/4 cup over the top
2 teaspoons Lemon Juice
8 ounces Cool Whip kind of non-dairy frozen whipped topping, thawed, and then frozen
2 Graham Crust for Pie, prepared crust , or homemade
16 Maraschino Cherries to garnish

 

Instructions

Mix the well-drained pineapple tidbits with 1/4 cup of pecans half a cup of coconut flakes sweetened condensed milk, and lemon juice in an enormous bowl.
After that, fold in the topping made of whipped cream.
Pour the pie filling mix into the prepared crust of graham crackers evenly with the rest of coconut shredded and pecans on top of the pie.
Place cherries on top and then place in the freezer for a minimum of four hours prior to serving.

Million Dollar Pie

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 20 ounce 20 Crushed Pineapple drained

• 1 cup 1 chopped pecans. 2 tablespoons pecans to use as topping. The remainder of the pecans are chopped and used into the filling

• 14 ounce 14 sweetened condensed milk

• 3/4 cup 3/4 sweetened Coconut shredded DIVIDED into 1/2 cup of the filling, and 1/4 cup over the top

• 2 teaspoons 2 Lemon Juice

• 8 ounces 8 Cool Whip kind of non-dairy frozen whipped topping, thawed, and then frozen

• 2 2 Graham Crust for Pie, prepared crust , or homemade

• 16 16 Maraschino Cherries to garnish

Directions

• Mix the well-drained pineapple tidbits with 1/4 cup of pecans half a cup of coconut flakes sweetened condensed milk, and lemon juice in an enormous bowl.
• After that, fold in the topping made of whipped cream.
• Pour the pie filling mix into the prepared crust of graham crackers evenly with the rest of coconut shredded and pecans on top of the pie.
• Place cherries on top and then place in the freezer for a minimum of four hours prior to serving.

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