I must confess, I don’t really have a $2 million dollar pie, however, I do have two million dollar pies!!! Several months ago a coworker brought in a left over dessert from a party she had hosted the weekend before. I’m always up for trying new desserts, so I grabbed a slice, and wow!!! I’m a sucker for Pineapple (you can read about another one of my favorite pineapple treats here) and this pie was just the perfect amount of sweetness. I asked her what kind of pie it was, and when she told me they called it Million Dollar Pie, I took to Pinterest determined to find a recipe.
And boy did I!! In fact, I found many recipes, two of which showed up frequently! Each recipe called for the same basics: graham cracker crust, Cool Whip and pineapple, but they differed in a couple ingredients. One recipe called for sweetened condensed milk and lemon juice, and the other called for cream cheese and sugar.
My mother-in-law texted me a week or so before Thanksgiving and asked if I would bring a dessert, and I immediately thought of this pie…but then I remembered, I didn’t have a recipe set in stone yet. I didn’t want to risk just making one and not the other and the one I choose not tasting as good as the one I first tried. So I decided to use my coworkers as
guinea pigs my jury, and I made both to bring into work for them to vote on!!! Lucky for me, they were more than happy to participate!!!
I made both pies, numbered them and set them free! They knew what ingredients were in the pies, I just didn’t let them know which was which (Pie 1- condensed milk & lemon juice, Pie 2- cream cheese & sugar)! When all was said and done…pie #2 won out by a land slide! I won’t lie…I was a little happy it won because it was my favorite also, and I already had all the ingredients on hand for it at home, so I wouldn’t have to run back to the grocery store Thanksgiving week!
And without futher ado, let’s make this winning pie!
For this recipe you will need:
Graham Cracker Pie Crust
8 oz. Cool Whip
20 oz. Crushed Pineapple, drained
8 oz. Cream Cheese, softened
1/2 cup Sugar
To begin you will want to put your cream cheese out to soften. I’d suggest giving it at least 30 minutes to an hour. Once it has had time to soften, toss it in a large mixing bowl with your half cup of sugar. Use a large fork to blend them both evenly. Depending on how long you left your cream cheese to soften, it may be a bit lumpy and hard to work with at first, but you should end up with a smooth creamy consistency once you’ve blended in all the sugar.
Once that is all mixed up, you will need to drain your pineapple. Go ahead and dump it into a colander and give it a good couple shakes to really get those extra juices out. (If you leave too much juice behind, it will make the pie really runny, and nobody wants that!) After the pineapple has been drained, toss it in the bowl and mix it with the cream cheese and sugar until well combined.
Finally you will want to add in the cool whip. Toss it in the bowl, and mix it just enough to combine it all. After everything is mixed together, you can pour/spoon it into your pie crust. Cover, and place it into the fridge to chill several hours or overnight.
When it is time for dessert, all that’s left is to take it out, slice and enjoy!!! I’m really glad I found this recipe! It will definitely help break up the monotony of the traditional pumpkin and pecan pies that are served over the holidays.
Do you have any go to desserts come Thanksgiving and Christmas?
Be sure to tell me all about them in the comments!