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Million Dollar Pie

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4.89 from 9 votes

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This Million Dollar Pie recipe is an easy no-bake icebox pie that’s perfect for warmer weather. Made with a graham cracker crust and a simple coconut-pineapple filling, this luscious treat is served chilled with cherries on top.

If you’re looking for an easy no-bake treat, give this Million Dollar Pie a try! This simple no-bake icebox pie features a creamy filling made with pineapple tidbits, coconut, Cool Whip, and chopped pecans. The filling is mixed together and then spooned into a graham cracker crust that’s chilled and topped with cherries! Super simple, yet super satisfying.

Why You’ll Love This Million Dollar Pie Recipe

  • Ridiculously easy. If you can mix ingredients in a bowl, you can make this recipe. You won’t need any fancy ingredients or techniques to make a perfect Million Dollar Pie.
  • Flavorful. Thanks to the pineapple, coconut, and pecans every bite of this icebox pie is bursting with flavor and texture. You’ll love the creaminess of the Cool Whip filling dotted with tender pineapple, which is offset by the crunch of chopped pecans.
  • Perfect for warm weather. You won’t even need to turn on the oven to make this pie. Just mix, chill, and serve. Make your Million Dollar Pie the night before, then whip it out the following afternoon when you’re looking for a cool slice of creamy perfection.
  • Crowd Pleaser. Once you have decorated this pie with coconut, whipped cream, nuts, and cherries the finished result is totally impressive. Add that to the flavorful, creamy filling and you’ve got yourself an impressive pie that everyone will love!
Million Dollar Pie on a wood cutting board

What is Million Dollar Pie?

Million Dollar Pie is a classic no-bake icebox dessert. It originated in the Southern United States and is also known as Millionaire Pie. The original version of this recipe didn’t have cherries on top, but that finishing touch was added over time because it’s so pretty and delicious! Adding cherries may also have been inspired by another pie called Billionaire Pie, which is made with cherry pie filling.

As with many old-fashioned recipes, there are several versions of Million Dollar Pie. Some recipes add cream cheese, while others add Mandarin oranges on top of the pie in addition to the Maraschino cherries. For this simple version, we are going to make our creamy filling with sweetened condensed milk, then top everything off with pecans, whipped cream, and ruby-red cherries.

A Million Dollar Pie with a slice taken out

How to Make Million Dollar Pie

Are you ready to make the best Millionaire Pie ever? Here’s how to do it. Be sure to scroll down to the recipe card for the ingredients.

  • Drain the canned fruit. It is very important that the pineapple is well drained before you use it in the filling. Empty the cans into a colander and set aside to drain in the sink or over a bowl for at least 30 minutes. Use the back of a spoon to press the pineapple down and force extra liquid out through the bottom of the colander. Pat the fruit dry with a paper towel and set aside.
Making the filling for the pie with a hand mixer
  • Beat the condensed milk and lemon juice. In a large bowl, combine the sweetened condensed milk and fresh lemon juice with a hand-held electric mixer or a stand mixer fitted with the whisk attachment. Beat until the mixture has thickened up a bit.
  • Make the pie filling. Add the drained pineapple, 3/4 cup of chopped pecans and 1 cup of the shredded coconut to the condensed milk and lemon mixture. Mix well with a spatula. Fold in the thawed Cool Whip topping.
  • Chill. Pour the filling into the prepared graham cracker crust and smooth it out with a spatula or the back of a spoon. Cover with saran wrap and chill in the fridge for 6 hours or overnight.
  • Add topping and serve. After the pie has chilled, top with the remaining 1/4 cup of chopped pecans along the perimeter of the pie. Sprinkle the remaining coconut around the center of the pie. Add dollops of whipped cream from a can and top each one with a cherry.
Million Dollar Pie on a wood cutting board

Variation Ideas

  • Want to use a homemade graham cracker crust? You can use the same base as in my Lemon Slice recipe. Just follow the instructions for making the crust and then chill it before you add the filling.
  • Don’t have a pie pan? You can also use an 8×8 square glass baking dish.
  • Experiment with the toppings. You can also add Mandarin orange slices (or canned Mandarin oranges if you drain them beforehand). If you’re not a fan of pecans, chopped walnuts are also delicious with this pie.
  • Christmas dessert. Add green Maraschino cherries along with the red ones to instantly transform this Million Dollar pie into a festive holiday dessert.

Tips for the Best Million Dollar Pie

  • Pie crust. I recommend using either a store-bought or homemade graham cracker crust for this recipe. Regular pie crust won’t work well as it tends to get a bit soggy.
  • Drain the canned fruit. I cannot stress this enough. It is extremely important that you drain the pineapple before adding it to the filling. Likewise, blot the cherries dry before adding them to the top of the pie. If you add the fruit without draining it well, your pie filling will be runny and won’t set up in the fridge.
  • Chill time is important. Don’t try to rush this recipe by skimping on the chill time. If you want to get a clean slice of pie like the ones you see here, you need to give the pie enough time to set and chill in the fridge.
Slice of pie on a white plate

How to Store

  • Fridge. Cover it with saran wrap and then store it in the fridge for up to 3 days. I don’t recommend going longer than that because the fruit and creamy filling will start to separate.
  • Freezer. You can freeze this pie with one caveat: if you freeze it, then it is best to serve the slices frozen. Since the filling has so much dairy, if you freeze, then thaw it the creamy filling can separate. Luckily, the frozen slices are super satisfying on a scorching day! Just cut your chilled pie, place the slices on a baking sheet lined with parchment paper, then freeze until solid. Transfer the frozen slices to an airtight, freezer-safe container and store them for up to 2 months. I recommend using a firm container instead of a plastic bag to protect the slices and help prevent breakage.
  • Make ahead. You can assemble your pie the day before, chill it overnight, then serve it the next day.

Million Dollar Pie

4.89 from 9 votes
This easy Million Dollar Pie is the perfect no-bake treat for warm days when you’re craving a cool treat!
Prep Time30 minutes
Chill Time6 hours
Total Time6 hours 30 minutes
Yield: 8 -10 slices

Ingredients

For the Pie:

  • 1 9-inch prepared graham cracker crust, from the store
  • 1 14-ounce can sweetened condensed milk, I use Eagle brand
  • 2 tablespoons fresh lemon juice
  • 2 8-ounce cans crushed pineapple, well drained
  • 1 8-ounce can pineapple tidbits, well-drained
  • 1 ¼ cups sweetened shredded coconut
  • 1 cup chopped pecans, divided use
  • 1 8-ounce container frozen Cool Whip whipped topping, thawed

Topping:

  • Whipped cream, canned
  • 2 tablespoons coconut
  • 6-8 maraschino cherries

Instructions

  • Drain the canned fruit. It is very important that the pineapple is well drained before you use it in the filling. Empty the cans into a colander and set aside to drain in the sink or over a bowl for at least 30 minutes. Use the back of a spoon to press the pineapple down and force extra liquid out through the bottom of the colander. Pat the fruit dry with paper towel and set aside.
  • Beat the condensed milk and lemon juice. In a large bowl, combine the sweetened condensed milk and fresh lemon juice with a hand held electric mixer or a stand mixer fitted with the whisk attachment. Beat until the mixture has thickened up a bit.
  • Make the pie filling. Add the drained pineapple, 3/4 cup of chopped pecans and 1 cup of the shredded coconut to the beaten mixture. Mix well with a spatula. Fold in the thawed Cool Whip topping.
  • Chill. Pour the filling into the prepared graham cracker crust and smooth it out with a spatula or the back of a spoon. Cover with saran wrap and chill in the fridge for 6 hours or overnight.
  • Add topping and serve. After the pie has chilled, top with the remaining 1/4 cup of chopped pecans along the perimeter of the pie. Sprinkle the remaining coconut around the center of the pie. Add dollops of whipped cream from a can and top each one with a cherry.
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Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 138mg | Potassium: 134mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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