Million Dollar Pie with Pistachio

Million Dollar Pie with Pistachio is a rich and indulgent dessert featuring a creamy filling of sweetened condensed milk, pineapple, and whipped cream, all set in a graham cracker crust. The addition of pistachios adds a delightful crunch and subtle nutty flavor that perfectly complements the pie’s sweetness!

Why We Love This Million Dollar Pie Recipe

Have you ever had million dollar pie? It is a Southern icebox pie recipe that has a creamy, tropical filling featuring coconut and pineapples. Everything about this pie is seriously perfect for summertime, but I honestly crave it all year long!

Most million dollar pie recipes are made with pecans, but I switched it up and used pistachios! The pistachios throughout the pie add a slightly nutty flavor and a nice crunch.

Not only is this cake easy to make, but it features a no-bake filling to minimize oven time during the hot months. You do have to bake the graham cracker crust, unless you opt to use a store-bought graham cracker crust instead!

Ingredients You Need

For the Crust

• Graham Crackers: I used full graham crackers and crushed them in a food processor. You can also use the pre-crushed graham cracker crumbs from the store!
• Butter: Add melted butter to help the crust stick together in the pie dish.
• Sugar: Sugar will also help the crust stick together and allow the crust to caramelize in the oven!

For the Filling

• Cream Cheese: Use a square package of cream cheese and make sure you bring it to room temperature before using it!
• Condensed Milk: Condensed milk adds a creamy sweetness that makes this million dollar pie with pistachio absolutely irresistible!
• Crushed Pineapples: For a tangy, fresh flavor.
• Pistachios: Make sure to chop them up so you get some small crunchy bites of pistachio throughout the pie!
• Shredded Coconut: I use sweetened, shredded coconut for lots of flavor and texture.
• Lemon Juice: To balance out all the flavors!
• Heavy Cream: Use heavy cream to make a fresh homemade whipped cream which will be folded into the pie filling.

How to Make Million Dollar Pie with Pistachio

1. Crush Graham Crackers: Place the graham crackers in a food processor or blender and pulse until fine crumbs.
2. Create Graham Cracker Crust: In a bowl, mix the graham crackers with melted butter and sugar. Transfer the mixture into a pie dish.

3. Bake Crust: Press the graham cracker mixture into the bottom and up the sides of the dish. Bake in a preheated oven at 350 F for 15 minutes. Remove from the oven and let it cool.
4. Make Whipped Cream: In a large bowl using a handheld mixer, beat the heavy cream until stiff peaks.
5. Combine Filling Ingredients: In a large bowl, beat the cream cheese and condensed milk until smooth. Add the crushed pineapples, pistachios, shredded coconut, and lemon juice. Using a spatula, combine the mixture.

6. Pour Filling into Crust: Gently fold the whipped cream into the mixture until everything is well incorporated. Pour the filling into the cooled crust.

7. Chill, Decorate & Serve: Refrigerate for at least 6 hours. Decorate with chopped pistachios and toasted coconut. Serve and enjoy!

Tips & Tricks

• Don’t skip chilling the pie! Since this is a no-bake pie filling, it will have a soft texture! To have clean, exact pieces of pie, make sure to chill it in the fridge for at least 6 hours, or pop it in the freezer for a little bit!
• Toast the coconut for the topping! For added flavor, toast the shredded coconut that you will sprinkle on top of the cake. You can toast it lightly in a pan or in the oven! I also love topping this pistachio pie off with some maraschino cherries!
• If you don’t have a handheld or stand mixer, you can replace the heavy cream in this recipe with a frozen whipped topping like Cool Whip!

Storage Tips

• To Store: You can store this million dollar pie with pistachio in the refrigerator for up to 4 days! After four days, the texture might start to change so be sure to eat it quick.
• To Freeze: You can also freeze this pie, but not for too long or else it will start to separate. Store in the freezer for up to 1-2 weeks and allow it to thaw just slightly before serving! Don’t allow it to fully thaw, as it will start to separate.

Frequently Asked Questions

More Dessert Recipes to Try

• Key Lime Tiramisu
• Black Forest Icebox Cake
• Blueberry Shortcake
• Fresh Strawberry Cobbler
• Cherry Clafoutis