Million dollar pie, also called millionaire pie, is one of the sweetest no-bake pies you’ll ever try. But what’s up with that name? "I really have no idea why it’s called this," says chef and recipe developer Erin Johnson of Probably in the Kitchen, and that’s really no surprise. The name makes no sense, frankly speaking, because in fact this pie is made using highly affordable ingredients. You won’t spend too long worrying over the semantics here once you’ve had a bite, though.
And you won’t spend long prepping the pie, either. "This is honestly so easy, it’s almost impossible to make a mistake," says Johnson. The hands-on time will last all of five minutes, and then you simply have to wait about two hours as the pie chills and sets. Once it’s ready, gather your friends and family and prepare to satisfy your own sweet tooth. "This really is a stand-alone dessert," says Johnson. "It is very sweet If you want to add a little extra oomph, drizzling the top with hot fudge or chocolate sauce takes it over the top." But that really may be gilding the lily.
Either way, provided you have a few minutes free, it’s time to make a pie that will taste like a million bucks.
Gather your ingredients for this easy million dollar pie
This quick and easy no-bake pie calls for a can of sweetened condensed milk, the juice from a lemon, sweetened coconut flakes, chopped pecans, a can of crushed pineapple (drained), a container of whipped topping, a pre-made graham cracker pie crust, and maraschino cherries for garnish.
So no real surprise why this recipe is so sweet, right? If you have a sweet tooth, this is sure to be a dessert you’ll love. Just be sure that you have all these ingredients on hand before you start to make your pie.
Whip the filling ingredients together
Beat together the condensed milk and lemon juice, mixing them until they are well combined. You can use an electric mixer or a whisk and some elbow grease.
Once the lemon juice and condensed milk are mixed, add in one cup each of the pecans and coconut as well as all of the pineapple (remember to drain the juice), and stir until these are well mixed in. And note that you are reserving some of the nuts and coconut for topping the pie later. Now, last for this step, fold in one container of whipped topping.
Fill the pie crusts, top, and chill
Now is the time to pour all of the filling into the pie shell, making a rounded top. It will be a thick and dense pie, and that’s just fine. You can also make two thinner pies if you want to. In that case, fill each shell with half the filling (this will fill them each to almost the top of the crust, for the record), and then top the pie or pies with the additional whipped topping.
Now garnish the top of the pie or pies with the remaining pecans, coconut, and the cherries. Place the pie or pies in the refrigerator to set for at least two hours before serving, and note that you can store them in the fridge for up to three days.
- 1 can sweetened condensed milk
- Juice from 1 lemon
- 1 cup plus 2 tablespoons sweetened coconut flakes, divided
- 1 cup plus 2 tablespoons chopped pecans, divided
- 1 can crushed pineapple, drained
- 1 container of whipped topping
- 1 pre-made graham cracker pie crust
- Maraschino cherries for garnish
- Beat together the condensed milk and lemon juice until well combined.
- Mix 1 cup each of the coconut and pecans and all of the pineapple, stirring until well mixed.
- Fold in 1 container of whipped topping.
- Pour all of the filling into one pie shell, making a rounded top.
- Garnish the top with the remaining pecans, coconut, and cherries.
- Place the pies in the refrigerator to set for at least 2 hours.
- Serve and enjoy.