This decadently creamy, no bake millionaire pie takes only 5 minutes of prep time! It's an easy recipe that's packed with pineapple, pecans, cherries, and coconut for a punch of tropical flavor in a sweet crumb crust.
In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice and pineapple juice. Add maraschino cherry juice for pink color if desired.
Mix thoroughly.
Gently fold in ¾ cup whipped topping using an over and under movement.
Fold in the remaining ¾ cup topping but don't over-mix.
Spoon into crust.
Cover and refrigerate overnight.
Before serving top with remaining 1 cup whipped topping and sprinkle with toasted coconut, if desired.
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Notes
Spray the inside of your plastic wrap with cooking spray before you cover the pie so that the filling doesn't stick to the wrap.
Be sure to drain as much juice from the pineapple as possible or your filling won't set up.
Wait to add the extra topping to the top of the pie until just before you are ready to serve.
Put the pie in the freezer about 45 minutes before you want to cut it so the slices are pretty and clean.
You can make it up to 3 days ahead of time and keep it refrigerated..
How to toast coconutBe sure to watch carefully! It can go from not toasted to burnt in seconds.
Place coconut on a microwave safe dish in a thin layer.
Microwave on high for 15 seconds.
Stop and stir.
Microwave for 15 more seconds.
Stop and stir.
Continue until you've got it as golden as you like.
How to toast nutsNuts toast best in the oven. Like coconut, they burn easily so watch closely!
Preheat the oven to 350F.
Lay the chopped nuts out in a single layer on a baking sheet.
Toast, stirring often, for about 5 -8 minutes, or until they are toasted to your liking.