There’s just something about a chilled, creamy pie that hits the spot, especially in the summer. This Million Dollar Pie is one of those nostalgic desserts that’s been popular at potlucks and cookouts for decades. It’s loaded with crushed pineapple, coconut, and pecans, all folded into a sweet, light and fluffy filling. Best of all, there’s no baking required and ridiculously easy to make!

This Million Dollar Pie is sort of a cross between ambrosia, pineapple fluff, and my pineapple lush cake. All are creamy, refreshing no-bake treats with a tropical twist, but this pie comes together even faster. Whenever I want a dessert that feels fancy but takes almost no effort, I make this. It’s the perfect no-bake dessert, which is great for these hot summer months, and also the holidays when the oven is occupied. Just mix, chill, and serve!

Helpful Tips & Variations

• Drain that pineapple well. Too much juice will make your filling runny. Press it through a fine mesh sieve and let it rest while you prep the other ingredients.
• Let it chill fully. This pie needs time to set. Four hours in the fridge is the minimum, but overnight is even better.
• This pie is very soft. It is not meant to be firm. If you want exact cuts, you can place them in the freezer for 20-25 minutes and then slice for a cleaner cut.
• Make the graham cracker crust from scratch. I love my homemade graham cracker crust if you want to make it from scratch. Be certain it’s cooled completely before filling.
• If you prefer a classic pie crust, that is fine. Just be sure to blind-bake the crust and let it cool completely before adding the filling inside. If not, it will melt the filling and make the crust soggy.

How to Make Million Dollar Pie Step by Step

Gather the ingredients: Gather all the ingredients together and make sure your pineapple is fully drained and the Cool Whip is thawed.

Mix the base: In a large bowl, whisk together ½ cup sweetened condensed milk and ¼ cup lemon juice.

Add the mix-ins: Stir in 1 can (20 oz.) drained crushed pineapple, 1 cup toasted coconut flakes, and ½ cup toasted chopped pecans.

Fold in Cool Whip: Gently fold in the 8 oz. container of thawed Cool Whip until everything is combined.

Fill and chill: Spread the mixture into a graham cracker crust, spreading it down evenly. Cover and chill in the fridge for at least 4 hours, or overnight.

Serve and enjoy: Top with whipped cream and a maraschino cherry before serving. Slice and enjoy!

Serving Suggestions

This pie is a light and refreshing way to end a hearty meal. I love pairing it with grilled flank steak—the smoky char from the grill balances beautifully with the sweet, creamy pie. On weeknights, it’s great after a simple baked chicken breast. The pie adds just the right touch of indulgence without feeling too heavy. And when I’m in the mood for something a little different, I serve it after spinach-feta turkey burgers. The savory, slightly tangy flavor from the feta makes a fun contrast to the pie’s tropical sweetness.

How to Store Leftovers

• Fridge. Store covered in the fridge for up to 4 days. The pineapple may start to release more liquid after that, which can cause separation. Always serve it chilled for the best texture.
• Freezer. To freeze, wrap it tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 2 months. For best texture, let it partially thaw in the fridge and serve slightly frozen. This helps maintain structure.

More No-Bake Creamy Desserts to Try

• No-Bake Cherry Cheesecake
• No-Bake Peanut Butter Pie
• No-Bake Chocolate Pudding Pie
• No-Bake Coconut Cream Lush Dessert
• No-Bake Apple Cheesecake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!