Million Dollar Cream Pie

A million dollar pie

Leah Maroney 

Prep: 20 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 20 mins
Servings: 16 servings
Yield: 2 9-inch pies
Nutrition Facts (per serving)
399 Calories
22g Fat
48g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 399
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 11mg 4%
Sodium 173mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 7%
Total Sugars 35g
Protein 5g
Vitamin C 4mg 20%
Calcium 113mg 9%
Iron 1mg 6%
Potassium 237mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thankfully, the million dollar pie doesn't live up to its name cost-wise. It's actually inexpensive to make, but every bite is filled with a luxurious sweetness that's sure to satiate anyone's sweet tooth. Also called millionaire's pie, this creamy concoction is extremely popular and richly divine. It's deceptively easy to whip up, too, and needs just a couple of hours in the fridge to chill. Bring it to the table after a family dinner, share it with friends while entertaining, or add it to a potluck's dessert table. It's a great option for any occasion.

The million dollar pie recipe blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. For the most part, it's a no-bake pie, though you will want to toast the pecans and a portion of the coconut for the topping. It also uses a graham cracker crust, which just needs to set up in the fridge. The pie will work out great if you choose to bake the crust, too. The recipe makes two pies with one can of sweetened condensed milk; cut the ingredients in half to make just one.

You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, and oranges often joining the pineapple. Some versions incorporate cream cheese, and others call for heavy cream. It's also an excellent dessert when shortbread or flaky pastry replaces the standard graham cracker crust.


  • 1 (14-ounce) can sweetened condensed milk

  • 2 tablespoons lemon juice

  • 2 (8-ounce) cans crushed pineapple, drained

  • 1 cup sweetened shredded coconut, divided

  • 1 cup chopped toasted pecans, divided

  • 2 (8-ounce) containers frozen whipped topping, thawed

  • 2 (9-inch) graham cracker crusts

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine the sweetened condensed milk and lemon juice. Let stand for 5 minutes to thicken.

  3. Add the pineapple, 3/4 cup of the coconut, and 3/4 cup of the pecans. Stir until thoroughly combined.

  4. Fold in the whipped topping and divide evenly between the 2 graham cracker crusts.

  5. Spread the remaining 1/4 cup of coconut out on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

  6. Sprinkle toasted coconut and remaining 1/4 cup pecans onto the pie.

  7. Refrigerate for 2 hours, or until firm, before serving.

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