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Million Dollar Pie | Can't Stay Out of the Kitchen | this creamy #pie is so spectacular you will find yourself drooling over every bite! It's really easy too. #dessert #cherries #pineapple #coconut

Million Dollar Pie

Teresa Ambra
Million Dollar Pie is outstanding! This rich, decadent pie is filled with maraschino cherries, coconut, pecans and pineapple in a creamy base of sweetened condensed milk and non-dairy whipped topping. This easy pie is perfect for holidays, potlucks or company dinners. Prepare to swoon with every bite!
3.67 from 15 votes
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert, Pies
Cuisine American
Servings 16
Calories 414 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 2 10-inch deep dish pie plates if not using pre-made graham cracker crusts
  • 1 roasting pan to toast coconut

Ingredients
  

  • 14 oz. can sweetened condensed milk 2 graham cracker crusts
  • 1/4 cup lemon juice
  • 1 cup coconut
  • 1 large can crushed pineapple drained
  • 1 cup maraschino cherries rinsed, drained and chopped (I used 10-ounces)
  • 1 cup pecans chopped (measure after chopping)
  • 16 oz. container non dairy whipped topping
  • 2 graham cracker crusts
  • 1 cup toasted coconut for garnish, if desired
  • 20 Maraschino cherries with stems for garnish, if desired
  • 20 whole pecans for garnish, if desired

Instructions
 

  • Combine milk, lemon juice, coconut, pineapple, cherries and nuts in a large mixing bowl.
  • Stir in cool whip.
  • Pour into graham cracker crusts.
  • Garnish with additional cool whip, coconut and maraschino cherries, if desired.
  • Makes 2 pies.
  • Chill at least three hours or overnight.
  • Serve!

Notes

NOTE: I made homemade graham cracker crusts. Each crust took 1 ¼ cups graham cracker crumbs, ¼ cup sugar and 1/3 cup unsalted butter, melted. Stir to combine. Bake at 375° for 7 minutes. Cool completely before adding pie filling.
 
NOTE: I froze my graham cracker crusts after baking for about 20 minutes to quick-cool the crusts.
 
NOTE: To toast coconut: place coconut on small cookie sheet or rack for toaster oven. Bake at 350 degrees for about 5-7 minutes tossing coconut with fork every couple of minutes so all of the coconut gets lightly browned.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 414kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 156mgPotassium: 276mgFiber: 4gSugar: 38gVitamin A: 119IUVitamin C: 6mgCalcium: 122mgIron: 1mg
Keyword cherries, cherry dessert, coconut, dessert, pineapple, pineapple dessert
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