Million Dollar Pie Recipe Million dollar pie, Summer dessert

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Instructions. Add the coconut flakes, ¾ cup of chopped pecans, well-drained crushed pineapple, chopped cherries, and sweetened condensed milk to a mixing bowl. Stir to combine completely. Gently fold in the 1 cup of thawed whipped topping. Evenly spread the mixture into the premade crust.

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Mix the crust ingredients. Combine the graham cracker crumbs and salt in a medium bowl, then pour in the melted butter. Stir until the crumbs are evenly moistened. Form the crust. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan, tart pan, or springform pan and chill in the refrigerator.

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1. Mix: First, combine coconut with the nuts, cherries, vanilla, lemon juice, cherry juice, sweetened condensed milk, and pineapple in a large bowl. 2. Fill the pie crust: Then, gently fold in the whipped cream or Cool Whip and stir once before scooping it into the graham cracker crust. Chill: Lastly, add whipped topping and cherries for.

Million Dollar Pie Recipe Million dollar pie, Summer dessert

Seventh Step: Stir all of the ingredients together. Eighth Step: Add 2 cups of whipped topping to the mixing bowl, and fold it in until the ingredients are combined well. Ninth Step: Pour the pie filling mixture into a prepared graham cracker pie crust, and place the pie in the freezer for 3-5 hours.

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Step 1 - Combine Ingredients. In a large bowl, mix together the drained pineapple, sweetened condensed milk, lemon juice, and chopped pecans. Once these ingredients are well-combine, fold in the whipped dairy topping. This will give your pie filling a rich, creamy texture with a lovely crunch.

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Mix the Filling: Make Million Dollar Pie filling by combining sweetened condensed milk, lemon juice, crushed pineapple (very well-drained), coconut, pecans, and whipped topping. Make the Pie: Spoon the filling into the prepared graham cracker crust, and chill for at least 3 hours.

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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.

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Add the mix-ins: Gently stir in the shredded coconut, pineapple, cherries, and pecans. Assemble and chill: Scoop the filling into the graham cracker crust and spread it evenly. Loosely wrap the pie in plastic wrap, then chill for at least four hours. Slice and serve: Cut the pie into 8 pieces and serve.

Millionaire Pie

This Millionaire Pie Is A Crowd Pleaser! Delightful Mix of Flavors: This Millionaire Pie combines a heavenly blend of cream cheese, pineapple, coconut, pecans, and maraschino cherries, creating a sweet and slightly tangy flavor with a satisfying crunch.It is definitely an original recipe with simple ingredients. Easy No -Bake Recipe: You don't need to be a baking expert to make this creamy pie.

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In a mixing bowl add the drained crushed pineapple, chopped maraschino cherries, coconut flakes, chopped pecans, maraschino cherry juice, and the lemon zest or lemon juice. Stir together until combined. Stir in the sweetened condensed milk. Add the Cool Whip and gently stir together just until mixed in.

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This easy millionaire pie recipe features Cool Whip and cream cheese mixed with pineapple, pecans, and condensed milk over a graham cracker crust.. You can add 1/2 to 1 cup of shredded coconut and 1 cup chopped maraschino cherries to this recipe to take it from million- to billion-dollar status! Millionaire Pie Pro Tips .

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Beat together cream cheese, condensed milk, and lemon juice. Gently mix in the whipped topping. 2. Add the fruit and nuts. Gently mix in the pineapple and chopped pecans, as well as the cherries and coconut, if using. 3. Chill and Serve. Pour the mixture into pie crusts and chill for 3 to 4 hours. Serve and enjoy!

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Step 1: First, set your graham cracker crust aside. In a mixing bowl combine the coconut flakes, drained pineapple, chopped cherries and pecans. Then add the sweetened condensed milk followed by the lemon and cherry juices. Carefully fold in 1 1/2 cups of whipped topping to maintain its fluffiness without overmixing.

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In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice. Gently fold in whipped topping. Pour into crust. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

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Place the drained pineapple, condensed milk, coconut flakes, maraschino cherries, pecans, lemon juice, and maraschino cherry juice into a large bowl. Stir well to combine. Fold in HALF of the whipped topping. Add the filling to the graham cracker crust, it will look like a lot; use it all. Smooth out the top.

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Empty the cans into a colander and set aside to drain in the sink or over a bowl for at least 30 minutes. Use the back of a spoon to press the pineapple down and force extra liquid out through the bottom of the colander. Pat the fruit dry with paper towel and set aside. Beat the condensed milk and lemon juice.