Introduction
If sunshine had a flavor, it would taste like Million Dollar Pie. This chilled no-bake dessert is sweet, creamy, fruity, and absolutely irresistible. With a buttery vanilla wafer crust, a pineapple-lime filling, and fluffy whipped topping folded in, Million Dollar Pie brings nostalgic Southern charm with every slice. Perfect for cookouts, potlucks, or anytime you need a make-ahead dessert that wows without turning on the oven.
Why I Love This Recipe
This pie lives up to its name—it’s rich, cool, and bursting with tropical flavor. It’s also no-bake, which makes it an absolute lifesaver during summer. I love the contrast of tangy lime, sweet pineapple, and toasted coconut, all balanced by a creamy whipped base and buttery crust. It’s a pie that’s been passed down through generations—and once you try it, you’ll see why.
Ingredients
For the Crust:
- 1½ cups crushed vanilla wafer cookies (or graham crackers)
- 2 tablespoons brown sugar
- 6 tablespoons salted butter, melted
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 1 (8 oz) can crushed pineapple, well-drained
- ⅓ cup toasted sweetened coconut flakes
- ½ cup chopped toasted walnuts or pecans
- 1 (8 oz) tub whipped topping, thawed
- ½ teaspoon pure coconut extract (optional)
For the Toppings:
- Extra whipped topping or homemade whipped cream
- Toasted coconut flakes
- Chopped walnuts or pecans
- Fresh pineapple slices or maraschino cherries
Ingredient Swaps & Notes
- Cookies: Graham crackers or shortbread work if you don’t have vanilla wafers.
- Lime Juice: Swap for lemon juice for a slightly different citrus bite.
- Nuts: Use almonds or macadamia nuts for a Hawaiian-inspired version.
- Extra Twist: A splash of rum extract adds tropical depth.
Step-by-Step Instructions
1. Make the Crust
In a medium bowl, combine crushed vanilla wafers and brown sugar. Stir in melted butter until the mixture looks like wet sand. Press evenly into a 9-inch pie pan and chill for 15–20 minutes to firm up.
2. Mix the Filling
In a large bowl, whisk together sweetened condensed milk and lime juice until thickened. Gently fold in the crushed pineapple, toasted coconut flakes, and chopped nuts.
3. Fold in Whipped Topping
Carefully fold in the thawed whipped topping until the mixture is smooth and airy. Add coconut extract if using.
4. Assemble & Chill
Pour the filling into the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
5. Decorate & Serve
Top with more whipped topping, toasted coconut, nuts, and a few cherries or pineapple slices. Slice and serve chilled!
Tips for Success
- Drain the pineapple well—extra moisture can prevent the pie from setting properly.
- Don’t skip the chill—this pie needs time in the fridge to firm up.
- Toast your coconut and nuts for deeper flavor and better texture.
- Want a shortcut? Use a pre-made graham cracker crust.
Serving Suggestions & Pairings
Serve Million Dollar Pie with a refreshing drink like iced tea or something fruity and fizzy. For an all-out no-bake dessert spread, pair it with:
- Grasshopper Pie
- No-Bake Oreo Cream Pie
- Edible Cookie Dough
- Brownie Batter Dip
- Ice Cream Sandwich Cake
Storage & Leftovers
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze whole or in slices for up to 2 months. Thaw in the fridge before serving.
- Tip: To make clean slices, run a sharp knife under hot water between cuts.
More Recipes You’ll Love
- Grasshopper Pie
- No-Bake Oreo Cream Pie
- Edible Cookie Dough
- Brownie Batter Dip
- Ice Cream Sandwich Cake
Final Thoughts
Million Dollar Pie is a retro dessert that’s stood the test of time for a reason. It’s cool, creamy, a little tangy, a little tropical—and ridiculously easy. If you’re looking for a no-bake dessert that will have people begging for the recipe, this is it.
Have you made this pie? Drop a comment below or tag @ChefManiac so we can see your creation! For more no-bake treats and Southern favorites, don’t forget to follow and subscribe.
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