10graham cracker sheetsor 1 ½ cups graham cracker crumbs
¼cupgranulated sugar
6tablespoonsunsalted buttermelted
For the filling
114-ounce cancondensed milk
¼cuplemon juice
120-ounce cancrushed pineappledrained well, see note 3
1cupsweetened shredded coconut
1cuppecanschopped, plus extra for decorating
8ounceswhipped topping (Cool Whip)thawed, plus extra for decorating
maraschino cherriesfor garnish
Instructions
Preheat the oven to 350°F/180°C.
Crush the graham crackers in a food processor.
Combine graham cracker crumbs with sugar and butter, and mix until well combined. Press into a 9-inch pie dish. Bake for 10 minutes. Remove from the oven and allow to cool completely. – If you don’t want to switch on the oven, pop the pressed crust in the freezer instead of baking as you prep the filling.
In a bowl, combine the condensed milk with lemon juice, crushed pineapple, coconut, pecans, and whipped topping.
Spoon into the prepared graham cracker crust, and chill for at least 3-4 hours or partially freeze to get clean slices.
Decorate with extra whipped topping and maraschino cherries.
Notes
You don't have to bake the graham cracker crust if you don't want to. It's your choice - either bake it or freeze it to set it.
You can also use a pre-made graham cracker crust if you like, although it's much tastier when you make your own!
Try to remove as much liquid from the canned pineapple as possible. I add it to a cheesecloth and squeeze it to get it extra dry.
This pie can be lightened up as desired by using low-fat Cool Whip and unsweetened coconut.
Keep Million Dollar Pie refrigerated at all times, removing it only for serving. This pie will start to soften at room temperature and will be difficult to serve.
To Store: Cover and refrigerate for up to 3-4 days.
To Freeze: Wrap well and freeze for up to 3 months. Thaw before serving or serve semi-frozen.