Our recipe testers raved about the rich flavor and decadent texture of this no-bake pie. A crisp graham cracker crust creates the perfect base for a light-as-air filling, with coconut, pineapple, oranges, and maraschino cherries adding a fruit-forward flavor that makes this dessert a refreshing treat to serve year-round. Sweetened condensed milk and whipped topping come together for a sweet, velvety base, contrasted with chopped pecans studded throughout. Hungry yet? Read on for our complete guide to making homemade million dollar pie.

What Is Million Dollar Pie?

Icebox pies were coined for the place they were stored before refrigeration was introduced to home kitchens in the 1930s—the icebox. Iceboxes held large blocks of ice, and were used to store perishable items, including cakes or pies—radically expanding the possibilities of what could be made ahead and served for dessert. Over time, icebox desserts grew in popularity thanks to their refreshing texture, easy preparation, and rich flavors.

Million dollar pie is thought to have originated in the South during the 1930s. Also sometimes known as millionaire's pie, billionaire's pie, or billion dollar pie, it's a light but decadent dessert popular in Texas, New Mexico, and other Southern states to this day.

Why Is it Called Million Dollar Pie?

Like other "million dollar" recipes, this pie earned its name because of its rich, decadent flavor. There's something special about each millionaire recipe that makes it truly indulgent. Here, it's the combination of sweetened condensed milk and whipped topping.

Million Dollar Pie Ingredients

You'll need a few pantry staples, some canned fruit, and whipped topping to make this delicious million dollar pie:

• Salted butter: Binds the graham cracker crust. If using unsalted butter, add a pinch of salt into the mix.
• Granulated sugar: Helps to sweeten and crisp up the graham cracker crumb crust.
• Graham crackers: The base for the pie crust. As a shortcut, you can also purchase a pre-made graham cracker pie crust from the grocery store.
• Shredded coconut: Look for sweetened shredded coconut for this recipe for the right texture and flavor.
• Sweetened condensed milk: Adds richness, sweetness, and creaminess to the filling.
• Canned pineapple and Mandarin oranges: For the best texture and flavor, our Test Kitchen recommends using crushed pineapple for this recipe. It's important to thoroughly drain the pineapple and oranges to keep the pie filling from becoming watery.
• Pecans: For the most flavor, toast the chopped pecans before adding them to the filling. Feel free to swap with macadamia nuts or almonds, if preferred.
• Whipped Topping: Make sure the frozen whipped topping is completely thawed before adding it to the other ingredients. This ensures it's evenly distributed through the filling.
• Maraschino Cherries: A few maraschino cherries are the perfect garnish. When serving, you could add one to each slice for a pretty presentation. You can even fold a few into the filling, if desired, for an additional pop of color.
  
• Lemon juice: To brighten the rich flavors of the pie.
  

Tips for the Best Million Dollar Pie

For the best million dollar pie, keep these tips in mind:

• Get creative: When it comes to the crust, feel free to swap the graham cracker crust for any crumb crust you prefer, including one made with sandwich cookies, shortbread, gingersnaps, vanilla wafers, or pretzels, to name a few.
• Cool the crust: Working with a cooled crust is key to keep the texture of the filling intact.
• Drain the fruit: Drain the Mandarin oranges and pineapple thoroughly to keep them from thinning the filling.
• Toast the nuts: Toasting intensifies the flavor and texture of the nuts and coconut for the best tasting pie. Consider adding the final topping right before serving to make sure it's crisp as can be.
• Thaw the whipped topping: Make sure the frozen whipped topping is completely thawed before adding it to the other ingredients. This ensures it's evenly distributed through the filling.
• Freeze before slicing: No-bake pies can be tough to cut. For the cleanest slices, freeze the pie for 15 to 20 minutes before cutting to help it firm up.