Million Dollar Pie (Print Version)

# Ingredients:

→ Crust and Garnish

01 - Maraschino cherries for decoration

02 - 2 ready-to-use graham cracker pie crusts

→ Filling

03 - 1 cup chopped pecans, save a bit for decoration

04 - 20 ounces of crushed pineapple, well-drained

05 - 14 ounces of sweetened condensed milk

06 - 8 ounces of whipped non-dairy topping, completely thawed

07 - 2 tablespoons of freshly squeezed lemon juice

08 - 1 cup of sweetened shredded coconut

# Instructions:

01 - In a big bowl, stir together the pineapple, condensed milk, and lemon juice. Add the coconut and pecans next. Gently fold in the softened whipped topping until it’s all mixed up.

02 - Scoop the creamy filling into the two pie crusts evenly. Use a spatula to smooth the surface.

03 - Sprinkle the leftover pecans on top and add cherries for a pop of color. Stick the pies in the freezer and chill them for 4 hours or until solid.

04 - Cut into slices and serve cold. Keep any leftovers in the fridge or freezer.

# Notes:

01 - Want it lighter? Swap condensed milk for evaporated milk, use unsweetened coconut, and sweeten with a low-calorie alternative.

02 - Toast the pecans and coconut at 400°F until they’re golden and use as sprinkles.

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