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!
2 10-inch deep dish pie plates if not using pre-made graham cracker crusts
1 roasting pan to toast coconut
Ingredients
14oz. cansweetened condensed milk 2 graham cracker crusts
1/4cuplemon juice
1cupcoconut
1large cancrushed pineappledrained
1cupmaraschino cherriesrinsed, drained and chopped (I used 10-ounces)
1cuppecanschopped (measure after chopping)
16oz. containernon dairy whipped topping
2graham cracker crusts
1cuptoasted coconutfor garnish, if desired
20Maraschino cherries with stemsfor garnish, if desired
20whole pecansfor 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.