Million-Dollar Pie
A creamy, no-bake Southern classic combining cream cheese, crushed pineapple, shredded coconut, and pecans in a buttery graham cracker crust. Crowd-pleasing dessert!
Prep Time 15 minutes mins
Total Time 4 hours hrs 15 minutes mins
Course Dessert
Cuisine American, Southern
Servings 8
Calories 380 kcal
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 20 oz can crushed pineapple, drained well
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans toasted optional
- 1 tub 8 oz whipped topping (e.g., Cool Whip)
In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch pie pan. Chill 10 minutes.
Beat cream cheese and powdered sugar until smooth. Fold in pineapple, coconut, pecans, and half of the whipped topping.
Spread the filling evenly over the chilled crust.
Top with the remaining whipped topping and smooth with a spatula.
Refrigerate for at least 4 hours or overnight to set.
Slice and serve chilled. Optional: garnish with extra toasted pecans or coconut flakes.
Toast pecans for enhanced flavor.
Ensure pineapple is well drained to prevent soggy filling.
Substitute nuts or omit if preferred.
Add a splash of rum for an adult twist. Keyword creamy pineapple pie, million dollar pie, no bake pie