Million Dollar Pie

Million Dollar Pie is one of those classic no-fuss desserts that has stood the test of time for a good reason! It has a buttery graham cracker crust filled with a creamy pineapple filling loaded with coconut, pecans, cherries, and fluffy whipped topping.

Prep Time20

Cook Time10

Chill Time4

Servings: slices

Author: Miranda Couse

Ingredients

1 graham cracker crust store-bought or homemade
¾ cup sweetened shredded coconut divided
1 cup crushed pineapple well drained
1 cup sweetened condensed milk
1 cup frozen whipped topping thawed
¾ cup chopped pecans divided
¼ cup maraschino cherries chopped and patted dry
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
¾ cup mini marshmallows optional
¼ cup mini chocolate chips optional
additional whipped cream and maraschino cherries for topping

Instructions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Add ¼ cup of the coconut to the prepared baking sheet. If you want the remaining coconut for inside the pie toasted or the pecans, add them as well. Place the pan in the preheated oven and bake for 10-15 minutes, stirring occasionally until it turns golden brown. Keep a close eye on the coconut, as it can burn quickly.
Once toasted, remove baking sheet from the oven and transfer the coconut to a plate to cool down.
In a large mixing bowl, add the drained 1 cup crushed pineapple, 1 cup sweetened condensed milk, thawed 1 cup frozen whipped topping, the untoasted ½ cup shredded coconut, ½ cup chopped pecans, chopped ¼ cup maraschino cherries, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Mix until well combined.
Fold the ¾ cup mini marshmallows and ¼ cup mini chocolate chips into the filling mixture until evenly distributed.
Pour the mixture into the graham cracker crust, spreading it out evenly with an angled spatula
Top the pie with the 1/4 cup toasted coconut and remaining ¼ cup of chopped pecans.
Cover and refrigerate the pie for at least 4 hours or overnight to allow it to set and firm up.
Just before serving, add extra whipped cream and maraschino cherries, if desired.

Notes

Coconut & Pecans: You can toast all of the coconut and pecans using the 325 degrees F oven. Bake for 10 to 15 minutes, stirring occaionally until golden brown and fragrant.

Storage: Cover the pie with plastic wrap or in an airtight container and store in the refrigerator for up to 4 days.

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