Southerners know a thing or two about decadent
desserts, and this retro pie is everything you want in the millionaire experience—crunchy, sweet, mile-high, and make-ahead. Traditionally million-dollar pie is a no-bake icebox treat. It’s prepared by pressing a graham cracker crust into a pie plate and piling it high with a rich whipped topping base filled with pecans, coconut, and crushed pineapple.
Since this treat was created, which is estimated to be in the 1940s, taste buds have changed slightly, which is why we gave it a 21st-century makeover. Toasting the coconut and nuts brings out so many rich and savory flavors, so rather than mixing them in straight from the bag, a quick bake in the oven enhances their presence in the dessert. Cream cheese and lemon juice mellow out some of the sugar factor in the creamy filling, as well as seasoning with some salt—something we pretty much can’t bake without these days, but it used to be more common to not use salt in desserts in the past.
If you like more fruitiness or a different kind of fruit than pineapple, swapped in drained canned mandarins, chopped maraschino cherries, or a can of cherry pie filling in addition to or along with the crushed pineapple. These are common variations that are worth a try.
Did you try making this? Let us know how it went in the comments below!
Southerners know a thing or two about decadent
desserts, and this retro pie is everything you want in the millionaire experience—crunchy, sweet, mile-high, and make-ahead. Traditionally million-dollar pie is a no-bake icebox treat. It’s prepared by pressing a graham cracker crust into a pie plate and piling it high with a rich whipped topping base filled with pecans, coconut, and crushed pineapple.
Since this treat was created, which is estimated to be in the 1940s, taste buds have changed slightly, which is why we gave it a 21st-century makeover. Toasting the coconut and nuts brings out so many rich and savory flavors, so rather than mixing them in straight from the bag, a quick bake in the oven enhances their presence in the dessert. Cream cheese and lemon juice mellow out some of the sugar factor in the creamy filling, as well as seasoning with some salt—something we pretty much can’t bake without these days, but it used to be more common to not use salt in desserts in the past.
If you like more fruitiness or a different kind of fruit than pineapple, swapped in drained canned mandarins, chopped maraschino cherries, or a can of cherry pie filling in addition to or along with the crushed pineapple. These are common variations that are worth a try.
Did you try making this? Let us know how it went in the comments below!
Directions
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- Step 1
Place racks in upper and lower thirds of oven; preheat to 325°. Grease a 9″-diameter deep pie dish with cooking spray.
- Step 2In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and 1/4 teaspoon salt until combined (mixture should resemble wet sand). Using the bottom of a measuring cup, press cracker mixture into bottom and up sides of prepared dish.
- Step 3Toss coconut and pecans on a large baking sheet and spread in an even layer.
- Step 4Bake coconut and nuts on top rack, tossing halfway through, and pie crust on bottom rack until crust is golden brown and coconut and nuts are lightly toasted, 15 to 20 minutes. Let cool 15 minutes.
- Step 5In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth. Add milk, lemon juice, and 1/4 teaspoon salt and beat until well combined. Stir in pineapple and all but 1/2 cup of the toasted coconut and pecans. Fold in Cool Whip.
- Step 6Pile high in cooled crust. Create swirls with Reddi-Wip around edge of pie, then top each swirl with a maraschino cherry. Sprinkle remaining toasted coconut and pecans in center of pie. Freeze until frozen, at least 4 hours or, wrapped, up to 1 month.
- Step 7Let pie come to room temperature before slicing.
- Step 1
Related Video: Pecan Pie
