Million Dollar Cream Pie

A million dollar pie

Leah Maroney 

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Chilling Time: 2 hrs
  • Yield: 2 pies (16 servings)
Nutritional Guidelines (per serving)
245 Calories
13g Fat
30g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 pies (16 servings)
Amount per serving
Calories 245
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 33%
Cholesterol 9mg 3%
Sodium 77mg 3%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Protein 4g
Calcium 104mg 8%
*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.)

Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction 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. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.

The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.

You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one.


  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2 (8-ounce) cans crushed pineapple (drained)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped toasted pecans
  • 2 (8-ounce) containers frozen whipped topping (thawed)
  • 2 (9-inch) graham cracker crusts

Steps to Make It

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

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

  3. Fold in whipped topping and divide evenly between two crusts.

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

  5. Sprinkle toasted coconut and remaining pecans onto the pie.

  6. Refrigerate 2 hours or until firm.

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