Million Dollar Pie Dessert (Print Version)
# Ingredients:
→ Filling
01 -
20 ounces crushed pineapple, drained
02 -
1 cup chopped pecans, reserve some for topping
03 -
14 ounces sweetened condensed milk
04 -
1 cup sweetened shredded coconut
05 -
2 tablespoons fresh lemon juice
06 -
8 ounces non-dairy frozen whipped topping, thawed
→ Crust and Topping
07 -
2 pre-made graham cracker pie crusts
08 -
Maraschino cherries for garnish
# Instructions:
01 -
In a large mixing bowl, combine sweetened condensed milk, drained pineapple, and lemon juice. Stir in shredded coconut and chopped pecans. Fold in the thawed whipped topping until evenly incorporated.
02 -
Evenly divide the prepared mixture into the two graham cracker pie crusts. Smooth the tops with a spatula.
03 -
Garnish the tops of the pies with maraschino cherries and reserved pecan pieces. Place pies in the freezer for at least 4 hours or until firmly set.
04 -
Slice and serve chilled. Refrigerate or freeze any leftovers.
# Notes:
01 -
For a lighter version, replace sweetened condensed milk with evaporated milk, use unsweetened coconut, and incorporate a low-calorie sweetener.
02 -
To add toasted flavors, bake coconut and pecans at 400°F until golden brown and use them as garnish.