Million Dollar Pie Recipe

Million dollar pie, a classic dessert originating from South Carolina in the late 1930s or 1940s, earned its name due to its rich and decadent nature. This icebox pie consists of pecans, coconut, and pineapple combined with whipped cream and sweetened condensed milk, all layered over a crumbly graham cracker crust and typically garnished with maraschino cherries.

Ingredients:

For the crust:

• 12 whole graham crackers (180g)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 tablespoons (113g) melted unsalted butter

For the filling and topping:

• 1 cup (113g) chopped pecans, divided
• 1 cup (85g) sweetened desiccated coconut, divided
• 1 (20-ounce) can crushed pineapple, drained
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons lemon juice
• 4 ounces cream cheese, softened

• 3 tablespoons powdered sugar
• 2 cups (480ml) heavy cream
• 8 to 10 maraschino cherries, optional

Method:

1. Preheat and Prep:

• Preheat the oven to 350°F and position racks in the bottom and top thirds.

2. Make Graham Cracker Crust:

• Use a food processor to grind graham crackers into fine crumbs, or place them in a zip-top bag and crush them with a rolling pin, yielding 1 1/2 cups of crumbs.
• Add sugar, cinnamon, and salt, pulsing a few times to combine. Pour in melted butter, pulsing until uniformly moistened, or mix in a large bowl.
• Press the mixture firmly into a 9-inch pie plate to shape the crust.

3. Toast Pecans and Coconut:

• On a baking sheet, spread pecans on one side and desiccated coconut on the other.
• Bake the crust on the bottom shelf and pecans/coconut on the top shelf for about 10 minutes, until golden. Let cool completely.

4. Strain Pineapple:

• While the crust cools, strain the pineapple using a fine mesh strainer to remove juice, setting it over a bowl.

5. Prepare Filling:

• Whisk sweetened condensed milk and lemon juice in a large bowl.
• In a separate bowl, beat cream cheese and powdered sugar until smooth, gradually adding heavy cream and whipping until stiff peaks form. Reserve 1 cup of whipped cream for topping.

6. Combine and Chill:

• Fold thirds of the remaining whipped cream into the sweetened condensed milk mixture.
• Mix in the remaining pecans, coconut, and all pineapples.
• Pour the filling into the cooled crust, smooth the top, and refrigerate for 4-6 hours.

7. Final Touches:

• Garnish with remaining whipped cream, pecans, coconut, and maraschino cherries if desired.
• Serve cold and store leftovers in the refrigerator for up to 4 days.

Each step in preparing this pie reflects its delightful complexity while ensuring it remains accessible even for novice bakers. Enjoy a treat that embodies the lavish essence referred to as "million-dollar."

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