Million Dollar Pie

Five ingredients stirred together and poured into two graham cracker pie shells. That’s the whole recipe. Million Dollar Pie is the Southern potluck classic that tastes like it took way more effort than it did.

Sweetened condensed milk is the base, and it does the structural work. Its thick, sticky consistency binds everything together and sets up firm in the fridge without any baking. Lemon juice stirred in reacts with the condensed milk to thicken it further, almost like a chemical set.

Drained crushed pineapple and chopped pecans add texture and tropical sweetness, while a full container of whipped topping folded in lightens the whole thing so it doesn’t feel like you’re eating condensed milk straight from the can.

Drain the pineapple well. This is the one step you can’t be lazy about, or the filling stays loose and won’t set properly.

Kitchen Tips

• Press the crushed pineapple in a fine mesh strainer to get out as much liquid as possible. Excess juice makes the filling watery
• Fold the whipped topping in gently with a spatula. Stirring aggressively deflates it and the pie loses its light, mousse-like texture
• Chill for at least two hours before serving. Overnight is even better for clean slices
• This recipe makes two pies, which is perfect since one always disappears before dinner

Variations

• Add ½ cup of shredded coconut for a tropical piña colada-style pie
• Swap pecans for macadamia nuts for a Hawaiian twist
• Use chocolate graham cracker crusts for a chocolate-pineapple-pecan combination