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Million Dollar Pie has a light and creamy filling flavored with the sweetness of pineapple, coconut, and chopped pecans for a tropical flair.
This dessert is easy, delicious, and tastes like a million!
This light and fluffy pie with topical flavors is perfect for any occasion all year long.
Especially when it is unseasonably warm out, a light and creamy old-fashioned million dollar pie is a crowd-pleasing dessert for a warm and sunny holiday season. Even better, it’s so simple and quick to make!
Craving more coconut desserts? Check out my Impossible Pie recipe or these bite-size Mini Coconut Key Lime Pies. And for more quick and easy no-bake recipes, try this Old Fashioned Peanut Butter Pie, Banana Pudding, or Blueberry Cheesecake!
Key ingredients & substitutions for Million Dollar Pie
- Crushed pineapple — Well-drained canned crushed pineapple adds the fruity flavors this pie needs. Pineapple is a staple in this traditional recipe, but you can add other canned fruits if you’d like. I’ve seen some variations with pineapple and mandarins or peaches.
- Coconut — Coconut shavings bring tropical, sugary sweet notes. They also add a chewy texture to the light and airy pie filling.
- Pecans — Chopped pecans give the million-dollar pie a contrasting crunch to the silky smooth texture. They are also a beautiful topping for serving up a picture-perfect pie. You can use walnuts or another favorite in place of pecans if you prefer.
- Cream cheese — Cream cheese gives the pie more structure and adds to the creamy goodness.
- Sweetened condensed milk — Sweetened condensed milk adds a concentrated sweetness to the creamy pie filling. In a pinch, a cream of coconut also works very well for this recipe.
- Cool Whip — The secret to the irresistible fluffiness of million dollar pie? Cool Whip, of course!
- Graham cracker crust — You can purchase a pre-made graham cracker crust from the grocery store or make your own from scratch — it’s quick and simple!
Suggested equipment
- Electric Mixer or Stand Mixer
- Rubber spatula
- Food processor, if you make a homemade crust.
How to make old fashioned Million Dollar Pie
All you need for Mamaw B’s pie recipe are a few simple ingredients and a couple of hours for chilling in the fridge to make this tropical treat. And no, it doesn’t break the bank despite its name!
Step 1 | Drain the pineapple
To start, drain the excess juice from the can of crushed pineapple. Then, empty the pineapple into a fine mesh strainer and press with the back of a spoon to remove as much moisture as possible.
Too much pineapple juice will overwhelm the other creamy flavors and create a soupy, fluid consistency.
Step 2 | Toast the pecans and coconut
Now that your pineapple is ready to go, it’s time to toast the coconut and chopped pecans.
Warm the coconut and chopped pecans in a large nonstick skillet over medium-low heat. Stir occasionally until both ingredients are lightly toasted.
Once the coconut is lightly golden and you can smell the sweet and nutty pecans, empty the skillet into a bowl to prevent further browning.
Step 3 | Combine ingredients
Onto the irresistibly creamy ingredients! Grab a large mixing bowl or set up your stand mixer—whichever you have handy.
Add the softened cream cheese and sweetened condensed milk and beat until the ingredients are creamy.
Then, use a rubber spatula to fold in the Cool Whip until the texture is smooth and fluffy.
tip
- To soften the block of cream cheese, cut it into small cubes and leave on a plate on the kitchen counter for about 30 to 60 minutes.
- If you need to get started sooner, microwave the cream cheese on high for 10 to 15 seconds, repeating this cycle until the cream cheese is soft enough to whip. It shouldn’t take more than a minute.
Step 4 | Mix and fill graham cracker crust
Set aside two tablespoons of the toasted coconut and pecans to top the finished pie. Add the rest to the mixing bowl, along with your well-drained crushed pineapple.
Then, stir with a rubber spatula just until the ingredients are thoroughly mixed.
Step 5 | Refrigerate
Empty the million-dollar pie filling into the prepared buttery-sweet graham cracker crust.
Sprinkle the remaining coconut and pecans on top and refrigerate for at least 2 hours before serving this delicious million dollar pie recipe!
Frequently asked questions
The million dollar pie has been around for ages! You may also have heard it called the Millionaire Pie. It originates in the Southern United States and is perhaps named so because of its rich and creamy filling.
You can pour the coconut straight from the bag into your filling mixture, that is if you prefer a chewier texture. However, for the topping, toasted coconut adds some golden color and crunchy contrast to this creamy and silky pie.
You’ll want to cool the pie in the fridge for at least two hours. Remember it is also a great dessert to make ahead of time! In fact, it can last up to four days in the refrigerator.
Serving suggestions
Serve this fluffy million dollar pie on a double coconut night! For dinner, Coconut Curry Shrimp or crunchy Air Fryer Coconut Shrimp — YUM!
Behind the recipe: Million Dollar Pie
We’re happy to be hosting Thanksgiving this year. As I started planning the menu, I thought about all the traditional dishes from years past with our family — Mom’s broccoli rice casserole, my mother-in-law’s cranberry relish, and Mamaw B’s Million Dollar Pie.
Mamaw introduced us to this easy Spring-time pie when I was a teenager, so it’s been around for just a few years. All that to say, I’m not quite sure where the recipe originated. Still, every time I think about it, I can’t help but remember Mamaw and her infectious smile.
That’s what’s extra special about family traditions and recipes, right? The sweet memories!
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Million Dollar Pie
Equipment
- Electric Mixer or Stand Mixer
Ingredients
- 1 22-oz. can crushed pineapple drained well
- 1/2 cup coconut
- 1 cup pecans chopped
- 8 ounces cream cheese softened
- 1 14-oz. can sweetened condensed milk
- 8 ounces Cool Whip thawed
- 1 9-inch graham cracker crust
Instructions
- Drain the juice from the can of crushed pineapple, then empty the pineapple into a fine mesh strainer and press with the back of a spoon to remove as much moisture as possible.
- In a large non stick skillet over medium low heat, warm the coconut and chopped pecans until lightly toasted, stirring constantly. Once the coconut is lightly browned and you can smell the pecans, empty the skillet into a bowl to prevent further browning.
- Add the cream cheese and sweetened condensed milk to a large bowl (or to the bowl of a stand mixer) and beat until creamy. Using a rubber spatula, fold in the Cool Whip until smooth.
- Reserve 2 tablespoons of the coconut and pecans, then add the rest to the mixing bowl along with the pineapple. Stir with a rubber spatula until just combined and empty into the prepared graham cracker crust.
- Sprinkle the remaining coconut and pecans on top and refrigerate for at least 2 hours before serving.
Notes
- To soften the block of cream cheese, cut it into small cubes and leave on a plate on the kitchen counter for about 30 to 60 minutes.
- If you need to get started sooner, microwave the cream cheese on high for 10 to 15 seconds, repeating this cycle until the cream cheese is soft enough to whip. It shouldn’t take more than a minute.
- Store in the refrigerator for up to 4 days.
Nutrition
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
