No bake million dollar pie boasts a fluffy filling of crushed pineapple, coconut, Cool Whip, and chopped pecans on top of a graham cracker crust. This old-fashioned icebox pie comes together quickly, the hardest part is letting it chill in the refrigerator.
Why this recipe works
Million dollar pie certainly tastes like a million bucks, but the ingredients make it convenient and affordable. Canned crushed pineapple with sweetened condensed milk, shredded coconut, chopped pecans, and Cool Whip over top a premade graham cracker crust means that this recipe is a breeze to prepare.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – A store-bought 10-inch graham cracker crust is perfect for this recipe and makes it even quicker to assemble. If you prefer to make your own, you can follow the directions in our root beer float pie post.
PINEAPPLE – Make sure to drain the pineapple really well so that the pie can properly set. Place the crushed pineapple in a fine mesh strainer, and use the back of a spoon to extract as much juice as possible.
COOL WHIP – Just like the crust, Cool Whip is premade, already stabilized, and ready to use. You can whip up homemade stabilized whipped cream if you would like to make it yourself instead.
LEMON JUICE – The lemon juice helps thicken the filling and cuts the sweetness back. Either store-bought or fresh squeezed will work, you won’t be able to tell the difference in this recipe.
How to Make Million Dollar Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add the sweetened condensed milk and lemon juice to a large bowl. Use a handheld electric mixer to beat together until light and fluffy, about 2 minutes. Stir in the pineapple, coconut, and pecans.
- Fold in the Cool Whip.
- Transfer the mixture to the pie crust, and spread it out evenly. Refrigerate until fully chilled, 6 hours or overnight.
- To serve, pipe 8 rosettes of Cool Whip around the exterior of the pie, and 1 rosette in the center. Top each rosette with a maraschino cherry. Sprinkle the 1/4 cup of chopped pecans on the top.
Frequently Asked Questions & Expert Tips
Yes, in fact, I recommend you prepare the pie the night before or the morning of because it will need a while to set up in the fridge, about 6 hours. You can make this pie a day in advance and store it, covered, in the refrigerator until you are ready to serve it.
Store the pie in a cake carrier or wrapped with plastic wrap in the refrigerator for up to 4 days.
I wouldn’t recommend freezing this pie as it has a high dairy content and will not thaw well. However, you can still freeze it if you plan on enjoying it partially frozen (which is still good!) so long as you don’t plan on fully thawing it.
Serving Suggestions
Serve million dollar pie chilled with simple piped whipped cream rosettes plus chopped pecans and a maraschino cherry as garnish.
This pie will brighten the dessert table at Thanksgiving, Christmas, and Easter but can be enjoyed year-round, especially during the summer months when you don’t want to turn the oven on!
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Million Dollar Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 ounces sweetened condensed milk
- 3 Tablespoons lemon juice
- 20 ounces canned crushed pineapple drained well
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces Cool Whip
- 10 inch graham cracker crust
Topping
- Cool Whip
- ¼ cup chopped pecans
- 9 maraschino cherries
Things You’ll Need
Before You Begin
- A store-bought 10-inch graham cracker crust is perfect for this recipe and makes it even quicker to assemble. If you prefer to make your own, you can follow the directions in our root beer float pie post.
- Make sure to drain the pineapple really well so that the pie can properly set. Place the crushed pineapple in a fine mesh strainer, and use the back of a spoon to extract as much juice as possible.
- The lemon juice helps thicken the filling and cuts the sweetness back. Either store-bought or fresh squeezed will work, you won’t be able to tell the difference in this recipe.
Instructions
- Add the sweetened condensed milk and lemon juice to a large bowl. Use a handheld electric mixer to beat together until light and fluffy, about 2 minutes. Stir in the pineapple, coconut, and pecans. Fold in the Cool Whip.
- Transfer the mixture to the pie crust, and spread it out evenly. Refrigerate until fully chilled, 6 hours or overnight.
- To serve, pipe 8 rosettes of Cool Whip around the exterior of the pie, and 1 rosette in the center. Top each rosette with a maraschino cherry. Sprinkle the 1/4 cup of chopped pecans on the top.
Expert Tips & FAQs
- Just like the crust, Cool Whip is premade, already stabilized, and ready to use. You can whip up homemade stabilized whipped cream if you would like to make it yourself instead.
- PREPARING IN ADVANCE – I recommend you prepare the pie the night before or the morning of because it will need a while to set up in the fridge, about 6 hours. You can make this pie a day in advance and store it, covered, in the refrigerator until you are ready to serve it.
- STORAGE -Store the pie in a cake carrier or wrapped with plastic wrap in the refrigerator for up to 4 days.
- FREEZING – I wouldn’t recommend freezing this pie as it has a high dairy content and will not thaw well. However, you can still freeze it if you plan on enjoying it partially frozen (which is still good!) so long as you don’t plan on fully thawing it.
Nutrition
Kristen Rittmer
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Shirley says
Love this pie and so easy to make.
Jerry Douglas says
I made this and my guys want another one.
So easy.