A pie that tastes so good that it “tastes like a million dollars”! Now that we know how this easy to make pie got its name, you can focus on getting the ingredients gathered.

If you’re challenged in baking, this pie is for you. All you really have to do is buy the ingredients, mix them together and pour into a prepared pie shell. Supermarkets even have those available for purchase!

All the ingredients are easily found at your local supermarket with one of the them processed (whipped topping) but it’s a dessert and this product is stable.

Remember, this pie tastes like a million dollars so you’ll forgive the whipped topping after you’ve tasted this pie.

Million Dollar Pie

(serves 12)

For the Graham Crust

1 1/2 cups ground graham crackers

1/3 cup sugar

1/2 tsp. ground cinnamon

1/3 cup melted butter

Pie Filling

1 can sweet condensed milk (300ml)

3 Tbsp. lemon juice

1 can of pineapple tidbits (20 oz) drained

1 can crushed pineapple (20 oz) drained

1 tsp. vanilla extract

1 cup toasted pecans, chopped

1 cup sweetened shredded coconut

1 tub (500ml) CoolWhip, thawed in fridge (or make your own stabilized whipped cream, see note below)*

Garnish

Maraschino cherries

1. Grab a medium bowl and add all the pie crust ingredients and mix with a spatula. Empty into a 9 or 10 inch pie pan and press the crumbs into the bottom of the pan and the sides. Place in a pre-heated 300F oven for 10 minutes, allow to cool.
2. Into a large bowl, add the condensed milk and lemon juice and mix with a spatula. Now add the the crushed pineapple and tidbits, vanilla, pecans and coconut and mix well.
3. Now fold-in half your Cool Whip into the pie mix then pour into cooled pie shell. Smooth top to even-out and place in the fridge for 4 hours.
4. When ready to serve, top the pie with the remaining Cool Whip and garnish with cherries.

*NOTE: To make your own stabilized whipped cream – add 1 cup 35% cold cream into a bowl and whip with a mixer. When the cream begins to stiffen, add 1 Tbsp. powdered milk, 2-3 Tbsp. of powdered sugar and 1 tsp of vanilla extract. Whip until stiff peaks are achieved. You should have 2 cups of whipped cream.