Description

Millionaire Pie is a luscious no-bake dessert featuring a creamy mixture of sweetened condensed milk, tart lemon juice, crushed pineapple, chopped pecans, shredded coconut, and fluffy whipped topping, all nestled in a crisp graham cracker crust. Perfect for a quick yet indulgent treat, this pie offers a tropical twist and is ideal for warm weather gatherings or an easy summer dessert.

Ingredients

Scale

Crust

1 prepared graham cracker crust (9-inch)

Filling

1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1 cup sweetened shredded coconut
1 1/2 cups whipped topping (such as Cool Whip)

Garnish (optional)

Maraschino cherries

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Instructions

Prepare the lemon mixture: In a large bowl, combine the sweetened condensed milk and lemon juice, stirring continuously until the mixture thickens slightly.
Add fruit and nuts: Fold in the drained crushed pineapple, chopped pecans, and shredded coconut gently to evenly distribute all ingredients.
Incorporate whipped topping: Gently fold in the whipped topping until the mixture becomes light and fluffy, ensuring not to deflate the whipped topping.
Fill the crust: Spoon the filling mixture into the prepared graham cracker crust and smooth the top with a spatula for an even surface.
Chill the pie: Refrigerate the pie for at least 4 hours, or until it is firm and thoroughly chilled to set the filling.
Garnish and serve: Just before serving, optionally garnish the pie with maraschino cherries for added color and sweetness.

Notes

For a more tropical flavor, add chopped mango or use toasted coconut instead of regular shredded coconut.
This pie can be made up to a day in advance and stored covered in the refrigerator.
Handle the whipped topping gently to maintain a light, airy texture in the filling.
Ensure the pineapple is well drained to prevent excess moisture from making the pie soggy.