Million Dollar Pie
Creamy, sweet, and fruity, this Southern-style Million Dollar Pie features a buttery graham cracker crust, silky lemon-sweetened condensed milk filling, toasted coconut, pineapple, mandarin oranges, and crunchy pecans.
Equipment
- Mixing bowl
- 9-inch Deep Dish Pie Plate
- Rimmed Baking Sheet
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup salted butter, melted
- 2 tbsp granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup sweetened flaked coconut, divided (1/3 cup toasted)
- 0.25 cup fresh lemon juice
- 1 can (20 oz) crushed pineapple, well drained
- 1 can (11 oz) mandarin oranges, well drained
- 1 cup chopped pecans, divided (reserve 1–2 tbsp for garnish)
- 1 container (8 oz) Cool Whip, thawed
Garnish
- maraschino cherries for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until moistened.
- Press mixture into a 9-inch pie plate and bake for 10 minutes. Let cool.
- Toast 1/3 cup coconut on a rimmed sheet for 4–6 minutes until golden.
- In a large bowl, whisk sweetened condensed milk and lemon juice until smooth.
- Fold in pineapple, mandarin oranges, and chopped pecans (reserve a bit for garnish).
- Gently fold in Cool Whip and remaining untoasted coconut.
- Spoon filling into cooled crust and smooth the top.
- Top with toasted coconut and reserved pecans.
- Chill at least 4 hours, then garnish with maraschino cherries before serving.
Notes
Drain fruits well to avoid a runny filling. Toast coconut carefully and chill for at least 4 hours. Store covered in the refrigerator for up to 3–4 days.