As we roll into warmer weather, it's time to start thinking about no-bake summer desserts. Especially in the South, where you don't want to make your air conditioner work any harder than it already is, no-bake pies are a perfect ending to a weeknight dinner. And if they're a one-bowl, no-bake dessert? Definitely a winner. And maybe that feeling of hitting the jackpot is why this dessert is called Millionaire Pie.
Millionaire Pie, or Million Dollar Pie as it's sometimes called, is basically a version of the classic ambrosia salad poured into a graham cracker pie crust and refrigerated. It's cool and creamy and sweet, and since it takes all of about five minutes prep time to put together, it's one of the easiest pie recipes you'll ever make. (You do have to wait for it to chill, though. Sorry.)
How to Make Millionaire Pie
This pie recipe comes together so fast, it's best to have everything out and ready to go.
To make the pie filling, grab a large bowl and combine coconut, crushed pineapple, maraschino cherries, 1/4 cup pecans, condensed milk, lemon juice and maraschino cherry juice. Once all those ingredients are mixed together, gently add in 1 1/2 cups of the whipped topping (half the container). Pour the mixture into the pie crust.
Garnish the pie with the rest of the whipped topping and the other 1/4 cup of pecans, plus more cherries and coconut if you like. Refrigerate the Millionaire Pie for a total time of at least three hours; overnight works, too. Then slice, serve, and enjoy! You can also freeze the pie part way, which helps if you want clean cuts to the pie when you serve it. Take this delicious dessert to your next potluck and it'll be the first thing gone.
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Prep Time: 10 minutes | Cook Time: 0 minutes
INGREDIENTS
- 1 cup sweetened flaked coconut
- 1 15 oz can crushed pineapple, drained
- 1 cup maraschino cherries, drained and chopped. Save liquid
- 1/2 cup pecans, chopped
- 1 14 oz can sweetened condensed milk
- 5 Tbsp lemon juice
- 1 Tbsp maraschino juice
- 1 8 oz container whipped topping
Instructions
To make the pie filling, grab a large bowl and combine coconut, crushed pineapple, maraschino cherries, 1/4 cup pecans, condensed milk, lemon juice and maraschino cherry juice. Once all those ingredients are mixed together, gently add in 1 1/2 cups of the whipped topping (half the container). Pour the mixture into the pie crust.
Garnish the pie with the rest of the whipped topping and the other 1/4 cup of pecans, plus more cherries and coconut if you like. Refrigerate the Millionaire Pie for a total time of at least three hours; overnight works, too. Then slice, serve and enjoy! You can also freeze the pie part way, which helps if you want clean cuts to the pie when you serve it.
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