Million Dollar Pie Delight (Print Version)
# Ingredients:
→ Filling
01 -
14 ounces sweetened condensed milk
02 -
1 cup chopped pecans (set a bit aside for topping)
03 -
20 ounces crushed canned pineapple (drain it first)
04 -
2 tablespoons freshly squeezed lemon juice
05 -
8 ounces thawed whipped topping (frozen kind)
06 -
1 cup sweetened coconut flakes
→ Crust and garnish
07 -
2 store-bought graham cracker pie crusts
08 -
Maraschino cherries (for the top)
09 -
The pecans you saved earlier (for finishing)
# Instructions:
01 -
Grab a big bowl and mix together the sweetened condensed milk, pineapple you drained earlier, and lemon juice. Stir in the pecans and coconut. Carefully fold in the thawed whipped topping until it all comes together nicely.
02 -
Spoon the mixture evenly into the graham cracker crusts. Spread the top out so it’s nice and even.
03 -
Top each pie with maraschino cherries and sprinkle the leftover pecans on top.
04 -
Pop the pies in the freezer for at least 4 hours, or until they firm up. Keep them in the fridge until you’re ready to serve. Slice them up and dig in!
# Notes:
01 -
Want a little extra crunch and flavor? Toast the coconut and pecans you’re using for garnish.