Million Dollar Pie

by

Instructions

  • Combine the graham cracker crumbs, melted butter, and sugar. Mix together, then press firmly into a 9 inch deep dish pie plate and bake at 325° F for 10 minutes.
  • While the crust is baking, toast the coconut by spreading 1/3 cup of it out on a rimmed baking sheet. Bake at 325°F for 4-6 minutes, stirring once. Set aside to cool.
  • In a large mixing bowl, combine the sweetened condensed milk and lemon juice and mix well. Stir in the drained pineapple, oranges, and pecans, reserving 1-2 tablespoons of pecans. Fold in the Cool Whip and the untoasted coconut.
  • Spoon the filling into the prepared pie crust; sprinkle with toasted coconut and reserved pecans.
  • Refrigerate for at least 4 hours to set, then garnish with marashino cherries & enjoy!

Notes

Recipe variations:

  • Add maraschino cherries or cherry pie filling to the filling
  • Use a shortbread crust in place of a graham cracker crust
  • Add softened cream cheese to the filling
  • Toast all or none of the coconut
  • Substitute fruit cocktail for the pineapple and mandarin oranges
  • Omit the mandarin oranges for a more traditional pie

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 49g | Protein: 4g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 209mg | Fiber: 4g | Sugar: 35g
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