Description
This Million Dollar Pie is a rich, creamy, and delightfully tropical no-bake dessert filled with pineapple, coconut, and pecans in a buttery graham cracker crust. Topped with fluffy whipped cream and fresh raspberries, this pie is perfect for holidays, summer gatherings, or any special occasion!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh or canned pineapple, crushed (drained)
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
For Garnish:
- Whipped cream
- Fresh raspberries
- Toasted coconut or chopped pecans
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press the mixture into a 9-inch pie dish and refrigerate for 15 minutes to set.
- Make the Filling:
- In a large bowl, combine sweetened condensed milk, crushed pineapple, shredded coconut, pecans, lemon juice, and vanilla extract.
- Gently fold in the whipped topping until fully incorporated.
- Assemble the Pie:
- Pour the filling into the chilled graham cracker crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or overnight for best results.
- Garnish & Serve:
- Before serving, top with whipped cream, fresh raspberries, and a sprinkle of toasted coconut or pecans.
- Slice and enjoy chilled!
Notes
- For extra flavor, toast the pecans and coconut before mixing them into the filling.
- You can substitute the graham cracker crust with a pre-made store-bought crust for convenience.
- Store leftovers in the fridge for up to 3 days.
