Millionaire Pie Cherry Coconut (Print Version)
Creamy filling of pineapple, cherries, coconut, and pecans in a graham crust. Best enjoyed chilled.
# Ingredients:
→ Crust
01 -
1 prepared graham cracker crust
→ Filling
02 -
1 cup sweetened coconut flakes
03 -
1 (15.25-ounce) can crushed pineapple, well drained
04 -
1 cup maraschino cherries, drained and chopped
05 -
1/2 cup chopped pecans
06 -
1 (14-ounce) can sweetened condensed milk
07 -
5 tablespoons fresh lemon juice
08 -
1 tablespoon maraschino cherry juice
09 -
1 1/2 cups whipped topping, thawed
→ Garnish
10 -
Additional whipped topping, as desired
11 -
Extra maraschino cherries, as desired
# Steps:
01 -
In a large mixing bowl, add sweetened coconut flakes, drained crushed pineapple, chopped maraschino cherries, chopped pecans, sweetened condensed milk, lemon juice, and cherry juice. Mix gently until fully combined.
02 -
Gently fold in the whipped topping, ensuring a uniform blend without deflating the mixture.
03 -
Transfer the mixture into the prepared graham cracker crust. Use a spatula to smooth the surface evenly.
04 -
If desired, top with additional whipped topping and extra maraschino cherries for presentation.
05 -
Refrigerate the pie for at least 3 hours, or overnight, until fully set before slicing and serving.
# Notes:
01 -
Ensure that both pineapple and cherries are well drained to prevent excess moisture from affecting the pie's texture.