Million Dollar Pie

Million Dollar Pie
This Million Dollar Pie is a no-bake, tropical dessert loaded with creamy filling, crushed pineapple, mandarin oranges, and toasted coconut. Perfect for summer gatherings or a refreshing treat anytime!

INGREDIENTS:

1 ½ cups graham cracker crumbs

½ cup salted butter melted

2 tbsp granulated sugar

1 can sweetened condensed milk

1 cup sweetened flaked coconut divided (1/3 cup toasted)

¼ cup fresh lemon juice about 2 lemons

1 can crushed pineapple 20 oz, well-drained

1 can mandarin oranges 11 oz, well-drained

1 cup chopped pecans divided (reserve some for garnish)

8 oz Cool Whip

DIRECTIONS:

Preheat the oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until it resembles coarse sand. Press the mixture firmly into a 9-inch pie plate to form a crust. Bake for 10 minutes, then let it cool completely.
Spread 1/3 cup sweetened flaked coconut on a baking sheet. Toast in the oven for 4-6 minutes, stirring halfway, until golden brown. Let it cool completely.
In a large bowl, whisk together sweetened condensed milk and lemon juice until smooth. Fold in drained pineapple, mandarin oranges, and 1/2 cup pecans (reserve some for garnish). Gently fold in Cool Whip and untoasted coconut.
Spoon the filling into the cooled graham cracker crust. Smooth the top with a spatula. Sprinkle with toasted coconut and reserved pecans. Optional: Top with maraschino cherries for garnish.
Refrigerate the pie for at least 4 hours, or until fully set. Slice and serve chilled. Garnish with extra pecans or coconut for added flair.