If you’re looking for a dessert that’s easy, creamy, and absolutely indulgent, this Million Dollar Pie is the perfect choice. The first time I made this pie was for a summer potluck, and it disappeared within minutes. It’s a no-bake pie that delivers layers of flavor—tangy pineapple, crunchy nuts, toasted coconut, and a sweet, velvety filling—all nestled in a buttery vanilla wafer crust.
This pie is often called “Million Dollar Pie” because it tastes so rich, yet it’s incredibly simple and affordable to make. It’s perfect for holidays, gatherings, or any occasion where you want to impress without spending hours in the kitchen. Whether it’s your first time making it or it’s already a favorite in your family, this pie never disappoints.
Why You’ll Love This Recipe
- No baking required: Quick and easy to prepare.
- Rich and creamy texture: Layers of flavor with pineapple, coconut, and nuts.
- Perfect for any occasion: Great for holidays, potlucks, or weeknight desserts.
- Customizable: Swap out ingredients or add extra toppings to suit your taste.
- Make-ahead dessert: Ideal for preparing the night before.
Recipe
Ingredients
For the Crust:
- 1 ½ cups crushed vanilla wafer cookies (or graham crackers)
- 2 tablespoons brown sugar
- 6 tablespoons salted butter, melted
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 1 (8 oz) can crushed pineapple, well-drained
- ⅓ cup toasted sweetened coconut flakes
- ½ cup chopped toasted walnuts or pecans
- 1 (8 oz) tub whipped topping, thawed
- ½ teaspoon pure coconut extract (optional for added flavor)
For the Toppings:
- Extra whipped topping or homemade whipped cream
- Toasted coconut flakes
- Chopped walnuts or pecans
- Fresh pineapple slices or maraschino cherries
Directions
- Prepare the Crust:
- In a medium bowl, mix the crushed vanilla wafer cookies and brown sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Chill the crust in the refrigerator for 15–20 minutes to set.
- Make the Filling:
- In a large mixing bowl, whisk together the sweetened condensed milk and freshly squeezed lime juice until the mixture thickens slightly.
- Gently fold in the drained crushed pineapple, toasted coconut flakes, and chopped nuts.
- Carefully fold in the whipped topping until the mixture is smooth and airy.
- Add the coconut extract for extra flavor, if desired.
- Assemble the Pie:
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Chill the Pie:
- Refrigerate for at least 4 hours (or overnight) to allow the filling to fully set.
- Add the Toppings:
- Before serving, decorate the pie with extra whipped topping, a sprinkle of toasted coconut, chopped nuts, and maraschino cherries or fresh pineapple slices for a festive touch.
- Serve and Enjoy:
- Slice, serve chilled, and watch it disappear!
Serving and Storage Tips
- Serving: Serve the pie chilled straight from the refrigerator. It’s perfect as a light and refreshing dessert after a heavy meal.
- Storage: Keep leftovers covered in the refrigerator for up to 4 days.
- Freezing Option: Freeze the pie (without toppings) for up to 1 month. Thaw in the fridge overnight and add toppings before serving.
Helpful Notes
- For a richer flavor, toast the coconut and nuts in a dry skillet over medium heat until golden and fragrant.
- If you prefer a sweeter crust, substitute crushed graham crackers for the vanilla wafers.
- Add a splash of rum extract for a tropical twist, or swap lime juice for lemon juice for a different citrus flavor.
FAQs
- Can I make this pie in advance?
Yes! This pie tastes even better when made a day ahead and chilled overnight. - Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, and use it as a substitute. - How do I keep the crust from crumbling?
Press the crust firmly into the pan using the back of a measuring cup and chill it before adding the filling. - Can I make this in a pre-made graham cracker crust?
Yes, a store-bought crust is a great time-saver if you’re in a hurry. - What’s the best way to drain the pineapple?
Place the crushed pineapple in a fine-mesh sieve and press out any excess juice to avoid a watery filling.
Final Thoughts
This Million Dollar Pie is the ultimate dessert for celebrations, holidays, or casual gatherings. It’s creamy, rich, and loaded with tropical flavors that remind me of sunny vacations. What I love most is how simple and foolproof it is to make—no baking, no stress, and it can be prepared ahead of time.
The buttery crust, luscious filling, and colorful toppings make it a show-stopper on any dessert table. Whether you’re serving it for a special occasion or just treating yourself, this pie is sure to impress. So gather your ingredients, follow the steps, and enjoy every bite of this sweet, dreamy dessert. Happy baking!
Million Dollar Pie
Ingredients
For the Crust:
- 1 ½ cups crushed vanilla wafer cookies or graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons salted butter melted
For the Filling:
- 1 14 oz can sweetened condensed milk
- ¼ cup freshly squeezed lime juice about 2 limes
- 1 8 oz can crushed pineapple, well-drained
- ⅓ cup toasted sweetened coconut flakes
- ½ cup chopped toasted walnuts or pecans
- 1 8 oz tub whipped topping, thawed
- ½ teaspoon pure coconut extract optional for added flavor
For the Toppings:
- Extra whipped topping or homemade whipped cream
- Toasted coconut flakes
- Chopped walnuts or pecans
- Fresh pineapple slices or maraschino cherries
Instructions
Prepare the Crust:
- In a medium bowl, mix the crushed vanilla wafer cookies and brown sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Chill the crust in the refrigerator for 15–20 minutes to set.
Make the Filling:
- In a large mixing bowl, whisk together the sweetened condensed milk and freshly squeezed lime juice until the mixture thickens slightly.
- Gently fold in the drained crushed pineapple, toasted coconut flakes, and chopped nuts.
- Carefully fold in the whipped topping until the mixture is smooth and airy.
- Add the coconut extract for extra flavor, if desired.
Assemble the Pie:
- Pour the filling into the chilled crust, smoothing the top with a spatula.
Chill the Pie:
- Refrigerate for at least 4 hours (or overnight) to allow the filling to fully set.
Add the Toppings:
- Before serving, decorate the pie with extra whipped topping, a sprinkle of toasted coconut, chopped nuts, and maraschino cherries or fresh pineapple slices for a festive touch.
Serve and Enjoy:
- Slice, serve chilled, and watch it disappear!
Notes
- For a richer flavor, toast the coconut and nuts in a dry skillet over medium heat until golden and fragrant.
- If you prefer a sweeter crust, substitute crushed graham crackers for the vanilla wafers.
- Add a splash of rum extract for a tropical twist, or swap lime juice for lemon juice for a different citrus flavor.
