Granny’s Million Dollar Pie (Print Version)

# Ingredients:

01 - 1 package (8 oz) cream cheese, softened

02 - 1 can (14 oz) sweetened condensed milk

03 - 1/4 cup fresh lemon juice

04 - 1 can (8 oz) crushed pineapple, drained

05 - 1/2 cup shredded coconut (optional)

06 - 1/2 cup chopped pecans or walnuts (optional, for garnish)

07 - 1 tub (8 oz) whipped topping (e.g., Cool Whip)

08 - 1 graham cracker crust (9-inch)

01 - In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

02 - Add the sweetened condensed milk and fresh lemon juice to the cream cheese. Continue mixing until everything is well combined and smooth.

03 - Gently fold in the drained crushed pineapple and shredded coconut (if using) until evenly mixed.

04 - Carefully fold the whipped topping into the mixture until it’s fully incorporated, creating a light and fluffy filling.

05 - Pour the creamy mixture into the graham cracker crust, spreading it evenly.

06 - Refrigerate the pie for at least 4 hours, or preferably overnight, to let it set.

07 - Before serving, garnish the pie with chopped pecans or walnuts (optional) and add extra whipped topping if desired. Slice and serve chilled.

01 - Allow the pie to chill for at least 4 hours or overnight for the filling to set properly and achieve a firm texture.

02 - You can use fresh pineapple instead of canned, but ensure it is well-drained to avoid excess moisture in the pie.

03 - For an alternative to whipped topping, use fresh whipped cream by beating heavy cream with a little sugar until stiff peaks form.

04 - To prevent the crust from becoming soggy, bake the graham cracker crust for 5-10 minutes before adding the filling.

05 - Store the pie in the refrigerator for up to 3-4 days or freeze it for up to 2 months. Thaw in the refrigerator before serving.