How to Make the Richest Million-Dollar Pie

Each bite of this old-fashioned million-dollar pie is sweet, creamy and satisfying.

You name it, there’s a no-bake pie for it. No matter what flavors you like (or don’t like), there’s a perfect no-bake pie recipe out there for you. Coconut and pineapple fans in particular will love million-dollar pie, a retro dessert made with just seven ingredients and a little patience. Learn how to make a million-dollar pie that some might say tastes like–ahem—a million bucks.

What Is Million-Dollar Pie?

slice of million dollar pie on a plate with the pie tin in the backgroundTMB studio

Million-dollar pie is said to have originated in South Carolina in the late 1930s or ’40s, called either “million-dollar” or “millionaire” pie. The recipe likely received its name because of how decadent it is—similar to other million-dollar recipes.

A million-dollar pie recipe typically includes crushed pineapple, shredded coconut and crushed pecans, all held together by whipped topping and sweetened condensed milk. Maraschino cherries are common garnishes, as is a dollop of Cool Whip.

How to Make Million-Dollar Pie

This recipe comes to us from Laura Wilhelm of West Hollywood, CA. It makes two pies, serving 12 people total (that’s six pieces per pie). But we wouldn’t be surprised if your guests want more than one slice!

Ingredients

ingredients for million dollar pie measured out into small bowls on a kitchen counterTMB studio

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, well drained
  • 1 cup sweetened shredded coconut, toasted and divided
  • 1 cup chopped pecans, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
  • 2 graham cracker crusts (9 inches)

Directions

Step 1: Beat the milk and lemon juice

hand with a whisk beating lemon juice and milk togetherTMB studio

In a large bowl, beat together the sweetened condensed milk and lemon juice with a whisk until blended.

Test Kitchen Tip: Fresh lemon juice will amp up the flavor of this pie, but if you don’t have any on hand, store-bought lemon juice will work just fine.

Step 2: Add the pineapple, coconut and pecans

mixing together pineapple, coconut and pecans in a white mixing bowlTMB studio

Stir in the drained pineapple, 3/4 cup toasted shredded coconut and 3/4 cup chopped pecans. (Here are a few easy ways to toast coconut.)

Step 3: Fold in the whipped topping

top view of a hand mixing pie filling with a rubber spatula in a large white mixing bowl TMB studio

Fold the thawed frozen whipped topping into the mixture and stir until the coconut, pineapple and pecans are uniform throughout.

Step 4: Pour the filling into the crusts

pouring filling into a pie crush in a tin pie dishTMB studio

Pour the million-dollar filling into the two graham cracker crusts. Cover and refrigerate until set, about 2 hours.

Step 5: Finish with toppings and serve

a hand sprinkling topping onto a finished million dollar pie in a tin pie dish TMB studio

Sprinkle with remaining 1/4 cup toasted coconut and 1/4 cup chopped pecans before serving. If desired, top with additional whipped topping and garnish with maraschino cherries. Looking for more? Try our favorite millionaire bars.

Tips for Making Million-Dollar Pie

How can you make million-dollar pie your own?

If you love cherries, turn million-dollar pie into “billionaire” pie by adding cherry pie filling or chopped maraschino cherries to the filling. Another option is to add cream cheese instead of sweetened condensed milk to million-dollar pie to create more of a cheesecake flavor.

If you want to give your pie a fancier look before serving, Taste of Home associate recipe editor and tester Maggie Knoebel suggests topping it with toasted coconut chips instead of the shredded coconut.

How long will million-dollar pie last?

Store your million-dollar pie in the fridge in a covered container and eat it within a few days, before the graham cracker crust starts to get soggy. If you are putting a cut pie back in the fridge, press a piece of plastic wrap against the cut side to avoid dried-out edges.

More Million-Dollar Recipes

Lauren Pahmeier
Lauren has spent four years in digital and print publishing since earning her professional journalism degree from the University of Minnesota-Twin Cities. As an editor at Taste of Home, Lauren spends her days leading SEO-focused projects and collaborating with the Test Kitchen to develop new recipes. She also writes daily about her favorite recipes, building seasonal charcuterie boards and more. Lauren previously pitched, wrote and edited content about event planning, catering and travel, but discovered her passion for food journalism in particular while she served as the editor and co-founder of her school’s chapter of Spoon University. After exploring the restaurant scene in Minneapolis for almost eight years, Lauren moved to Milwaukee where she continues to try every seasonal latte and scoop of frozen custard she can. No matter where she goes, she loves to share her finds with her friends and family on Instagram. When she’s not writing or posting about food, she’s either making it at home or deliberating where to dine next.