Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A slice of creamy Million Dollar Pie with chopped nuts and maraschino cherries on a white plate, a spoon beside it, and the remaining pie in the background.

Million Dollar Pie

Author: Mandy Applegate
I love making Million Dollar Pie when I want a no-bake frozen dessert that's creamy, sweet, and loaded with tropical flavors. The filling is silky from whipped cream and condensed milk, packed with pineapple, coconut, cherries, and pecans, while the lemon keeps it bright and balanced. I make it for summer cookouts, picnics, potlucks, Thanksgiving and Christmas because it's easy to make ahead and feeds a crowd without heating up the kitchen. Store it in the fridge for 3 to 4 days or freeze for 2 to 3 months.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 30 minutes
Freezing time: 8 hours
Total Time: 8 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Million Dollar Pie
Servings: 8
Calories: 507kcal

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="EmsMQinF" upload-date="2025-12-08T07:31:50+00:00" name="Rich and Creamy Million Dollar Pie" description="Simple to make and great for make-ahead desserts." player-type="default" override-embed="default"]

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

Here are some smart tips to guarantee your Million Dollar Pie turns out rich, silky, and absolutely irresistible!
  • 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

Calories: 507kcal | Carbohydrates: 63g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 294mg | Potassium: 344mg | Fiber: 3g | Sugar: 48g | Vitamin A: 402IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 2mg
Tried this recipe?Let us know how it was!