Million Dollar Pie
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The best part about Million Dollar Pie is how creamy and light it tastes, even loaded with pineapple, coconut, cherries, and pecans. Whipped cream and condensed milk make it silky, lemon adds brightness, and the graham cracker crust brings buttery crunch. It’s the kind of retro dessert that never goes out of style.
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I make this no-bake dessert in summer, especially for picnics and cookouts. It’s also perfect for holidays like Thanksgiving and Christmas, potlucks, and family gatherings because it’s a crowd-pleaser that’s easy to make ahead and feeds a crowd. Store it in the fridge for 3 to 4 days or freeze for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Million Dollar Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through this no-bake dessert that comes together beautifully without using an oven.
Make the Graham Cracker Crust
In a bowl, mix the crushed graham crackers with melted butter until the mixture looks like wet sand. Then, press the mixture firmly and evenly into the bottom and up the sides of your pie dish to form a solid crust.
I press it down firmly with the bottom of a measuring cup so the crust holds together nicely when it’s time to cut the pie.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Drain the Pineapple
Place the crushed pineapple in a fine mesh strainer set over a bowl and press down with the back of a spoon to squeeze out as much liquid and juice as you can.
You want the pineapple as dry as possible so the filling doesn’t get watery when it freezes, and you can save the juice for smoothies or simply drink it.
Mix the Condensed Milk and Lemon
Whisk or beat together the sweetened condensed milk and fresh lemon juice in a large mixing bowl until the mixture thickens slightly. The lemon juice reacts with the condensed milk to create a sweet-tart base that’s the signature flavor of Million Dollar Pie.
Fold in the Whipped Cream
Gently fold the whipped cream into the milk mixture using a rubber spatula until it’s smooth and fully combined. Don’t overmix, or you’ll deflate the cream and lose the light, fluffy texture.
Add the Mix-Ins
Fold in the drained pineapple, shredded coconut, chopped maraschino cherries, and chopped pecans until everything’s evenly distributed throughout the filling. The coconut adds texture, the cherries bring pops of sweetness, and the pecans give you the satisfying crunch.
For a simple variation, swap the cherries for extra pineapple or add more coconut for a stronger tropical flavor.
Freeze the Pie
Pour the filling into your prepared graham cracker crust and smooth the top with a spatula to spread it evenly across the surface.
Cover the pie tightly with plastic wrap or aluminum foil and freeze overnight to prevent freezer burn. The pie needs at least 8 hours of full freezing time to reach the right sliceable texture, so don’t try to rush it.
Add the Topping and Garnish
About an hour before you’re ready to serve, take the pie out of the freezer and spread the whipped topping over the chilled filling.
Garnish with extra maraschino cherries and pecans on top. Let it sit at room temperature for about 45 minutes to an hour so it’s soft enough to slice cleanly but still frozen and creamy. Serve and enjoy!
Ingredients
- 1 cup crushed pineapple in juice well drained
- 1 cup sweetened condensed milk
- 1 lemon juiced
- 1 ½ cups whipped cream
- 1 cup shredded coconut
- ½ cup chopped maraschino cherries
- ½ cup chopped pecans plus extra for garnish
- 8 ounces whipped topping
- 2 cups crushed graham crackers
- ¼ cup melted butter
- Extra maraschino cherries for garnish
Video
Instructions
- In a bowl, mix the crushed graham crackers with melted butter until the mixture resembles wet sand. Press firmly into a pie dish to form the crust.2 cups crushed graham crackers, ¼ cup melted butter
- Place the crushed pineapple in a fine mesh strainer and press with the back of a spoon to remove as much juice as possible. Set aside.1 cup crushed pineapple in juice
- In a large bowl, whisk or beat together the sweetened condensed milk and lemon juice until slightly thickened.1 cup sweetened condensed milk, 1 lemon
- Gently fold the whipped cream into the milk mixture until smooth and fully combined.1 ½ cups whipped cream
- Fold in the drained pineapple, shredded coconut, chopped cherries, and chopped pecans.1 cup shredded coconut, ½ cup chopped maraschino cherries, ½ cup chopped pecans
- Pour the filling into the prepared graham cracker crust and smooth the top. Cover and freeze overnight.
- About 1 hour before serving, spread the whipped topping over the chilled pie. Garnish with extra maraschino cherries and pecans.8 ounces whipped topping, Extra maraschino cherries
Notes
- Press the crust firmly: Pack the graham cracker mixture tightly into the pie dish using the bottom of a measuring cup or glass so the crust stays lightly packed and won’t crumble when you slice the frozen pie.
- Drain the pineapple thoroughly: Press the crushed pineapple in a fine-mesh strainer with the back of a spoon until no more juice comes out, since any excess liquid will make the filling watery and keep it from setting properly.
- Use freshly squeezed lemon juice: Fresh lemon juice thickens the condensed milk better than bottled juice and gives you a brighter, more vibrant flavor that balances the sweetness.
- Fold gently: When combining the whipped cream and adding the mix-ins, use a folding motion with a rubber spatula instead of stirring. This keeps the filling light and airy instead of dense.
- Soften before slicing: Take the pie out of the freezer 45 minutes to 1 hour before serving. Run your knife under hot water and wipe it dry between slices for clean cuts through the frozen layers.
- Flash freeze before covering: Freeze the pie uncovered for 1 hour before wrapping it tightly with plastic wrap. This prevents the wrap from sticking to the filling and messing up the smooth top.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Keep leftovers covered in the fridge for 3–4 days so the filling stays creamy and the crust stays firm. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container so they don’t absorb odors from other foods.
The pie keeps well in the freezer for 2–3 months, and the texture stays surprisingly creamy. When you’re ready for a slice, let it sit at room temperature for 10 to 15 minutes to soften just enough for perfect eating.
What to Serve With Million Dollar Pie
Serve it with fresh fruit like strawberries or mango slices to add a bright, juicy contrast to the rich, creamy filling. A hot cup of coffee or iced tea balances the sweetness and makes it feel like a complete dessert experience.
It’s perfect after grilled dinners, summer barbecues, or holiday meals. The tropical flavors stand out on any dessert table, and everyone always asks for the recipe.
More Easy Recipes for You to Try at Home
If you’re craving even more pie inspiration, here are some of my favorites.
