Is This Million Dollar Pie Recipe Really Worth The Hype?

Cheese is milk’s leap toward immortality. — Clifton Fadiman

Alright, let’s not beat about the bush here, shall we? This “Million Dollar Pie” recipe is a classic, but it’s lacking in finesse and refinement. It’s like serving a raw, tasteless piece of meat to a dining connoisseur. But fear not, with my expertise, I’ll elevate this recipe to something truly worth the hype.

First things first, let’s talk wine pairing. You’ll want something with a bit of sweetness to balance the creamy, tangy flavor of the pie. A Moscato d’Asti from Saracco would be a delightful choice. Its light effervescence and notes of pear and white flowers will complement the richness of the pie perfectly.

Now, let’s get down to business. This so-called “Million Dollar Pie” needs a serious upgrade. Here’s a thorough, comprehensive, and detailed recipe for a truly delectable version of this classic pie:

Million Dollar Pie Recipe

Ingredients

For the crust:

• 12 whole graham crackers (180g)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 tablespoons (113g) unsalted butter, melted

For the filling and topping:

• 1 cup (113g) chopped pecans
• 1 cup (85g) sweetened desiccated coconut
• 1 (20-ounce) can crushed pineapple
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons lemon juice
• 4 ounces cream cheese, softened
• 3 tablespoons powdered sugar
• 2 cups (480ml) heavy cream
• 8 to 10 maraschino cherries (optional)

Method

1. Preheat the oven: Set the temperature to 350°F and arrange the racks in the bottom and top thirds of the oven.
2. Make the graham cracker crumbs: Use a food processor to grind the graham crackers into fine crumbs. If you don’t have a food processor, place the graham crackers in a 1-gallon zip-top bag and crush them into fine crumbs using a rolling pin. You should have 1 1/2 cups of crumbs.
3. Mix the graham cracker crust: Add the sugar, cinnamon, and salt to the food processor and pulse a few times to distribute. Then pour in the melted butter and pulse until the crumbs are evenly moistened. Transfer the crumb mixture to a 9-inch pie plate and press the crumbs firmly into an even layer along the bottom and sides of the pie plate.
4. Prepare the pecans and coconut: On an ungreased baking sheet, spread the pecans and desiccated coconut in an even layer on the sheet.
5. Bake the crust and toast the pecans and coconut: Place the crust on the bottom shelf and the pecans and coconut on the top shelf. Bake for 10 minutes, or until the crust and coconut begin to turn golden. Keep an eye on the coconut and stir if it browns too much. Let the pecans, coconut, and crust cool completely before filling.
6. Strain the pineapple: Empty the can of crushed pineapple into a fine mesh strainer and use the back of a spoon to squeeze out as much juice from the pineapple as possible. Set the mesh strainer with pineapple over a bowl to continue draining.
7. Start the filling: Whisk together the sweetened condensed milk and lemon juice in a large mixing bowl and set aside.
8. Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the cream cheese and powdered sugar on medium speed until smooth, about 1 to 2 minutes. With the mixer still running, slowly pour in the heavy cream in a steady stream. Continue beating on medium speed until the mixture thickens and stiff peaks form, about 3 minutes. Reserve 1 cup of the whipped cream for the topping and store it, covered, in the fridge until needed.
9. Finish the filling: Fold 1/3 of the remaining whipped cream into the sweetened condensed milk mixture using a silicone spatula, then fold in the remaining whipped cream until just combined. Gently stir the pecans, coconut, and all of the strained pineapple into the filling mixture until evenly distributed.
10. Fill and chill: Scrape the filling into the cooled crust and smooth the top. Cover the pie with plastic wrap and refrigerate until chilled and set, 4 to 6 hours.
11. Add the topping: Once the pie has thoroughly chilled, remove it from the refrigerator and take off the plastic

I hope you enjoy this recipe. Be sure to subscribe for more. If you think there is anything that needs to be corrected or added to this recipe, please feel free to leave a comment, or don’t.