Million-Dollar Pie 

For the Crust: – 1 ½ cups graham cracker crumb – ½ cup unsalted butter, melted – ¼ cup granulated sugar

For the Filling: – 1 can (14 ounces) sweetened condensed milk – 1 can (20 ounces) crushed pineapple, drained – 1 cup chopped pecans or walnut

– 1 cup shredded coconut – 1 cup maraschino cherries, halved – 1 cup whipped cream or whipped topping (plus extra for garnish) – 2 tablespoons lemon juice

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. 

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or a flat-bottomed glass to press the crumbs evenly. 

In a large mixing bowl, combine the sweetened condensed milk, crushed pineapple, chopped nuts, shredded coconut, halved maraschino cherries, whipped cream or whipped topping, lemon juice, and vanilla extract. 

Pour the filling mixture into the prepared graham cracker crust, spreading it out evenly with a spatula or the back of a spoon. 

Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the filling is set and firm. 

Once chilled, remove the pie from the refrigerator and garnish with additional whipped cream or whipped topping, if desired. 

You can also decorate the top of the pie with additional maraschino cherries or a sprinkle of chopped nuts for a decorative touch. 

Slice the Million-Dollar Pie into wedges and serve chilled. Enjoy the creamy, fruity goodness with friends and family! 


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