million dollar pie Recipe

Ingredients

Crust

1 1/2 cups graham cracker crumbs

1/2 cup salted butter, melted

2 tablespoons granulated sugar

Filling

1 can sweetened condensed milk

1 cup sweetened flaked coconut

1/4 cup fresh lemon juice

20 ounce can crushed pineapple, well drained

11 ounce can mandarin oranges, well drained

1 cup chopped pecans

8 ounce container Cool Whip

Instructions

Combine the graham cracker crumbs, melted butter, and sugar. Mix together, then press firmly into a 9 inch deep dish pie plate and bake at 325° F for 10 minutes.

While the crust is baking, toast the coconut by spreading 1/3 cup of it out on a rimmed baking sheet. Bake at 325°F for 4-6 minutes, stirring once. Set aside to cool.

In a large mixing bowl, combine the sweetened condensed milk and lemon juice and mix well. Stir in the drained pineapple, oranges, and pecans, reserving 1-2 tablespoons of pecans. Fold in the Cool Whip and the untoasted coconut.

Spoon the filling into the prepared pie crust; sprinkle with toasted coconut and reserved pecans.

Refrigerate for at least 4 hours to set, then garnish with marashino cherries & enjoy!