Description
Million Dollar Pie with Shortbread Crust is a luscious, no-bake creamy dessert featuring a buttery shortbread crust, tangy lemon-condensed milk filling, sweet pineapple, maraschino cherries, and crunchy pecans, all folded into a fluffy Cool Whip topping. This refreshing pie is chilled to set and perfect for summer gatherings or holiday celebrations.
Ingredients
Shortbread Crust
- 1/2 cup salted butter, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (or almond extract)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
Pie Filling
- 1 can sweetened condensed milk (14 ounces)
- 1/4 cup freshly squeezed lemon juice
- 1 can crushed pineapple (20 ounces), very well drained
- 1 cup chopped pecans
- 3/4 cup maraschino cherries, chopped and well drained
- 8 ounces Cool Whip whipped topping
Garnish
- Shredded coconut (optional)
- Maraschino cherries
Instructions
- Prepare the Shortbread Crust: In a large bowl, use an electric mixer to cream the room temperature butter and powdered sugar together for about 2 to 3 minutes until smooth and fluffy. Add the vanilla or almond extract and mix again until combined.
- Add Dry Ingredients: Mix in the all-purpose flour and cornstarch on medium speed until just incorporated. The dough will be very crumbly; avoid overmixing to prevent a tough crust.
- Shape and Chill the Dough: Use your hands to gather the dough into a ball, then flatten it slightly. Press the dough evenly into the bottom and sides of a well greased 9-inch pie plate to form the crust.
- Chill and Bake the Crust: Refrigerate the crust for 30 minutes to firm up. Then bake in a preheated oven at 350ºF (177ºC) for 12 to 14 minutes until set and lightly golden. Remove from oven and cool completely on a wire rack.
- Make the Filling Base: In a large bowl, whisk together the sweetened condensed milk and freshly squeezed lemon juice. The mixture will thicken slightly as the lemon juice reacts with the milk.
- Add Fruits and Nuts: Fold in the well-drained crushed pineapple, drained and chopped maraschino cherries, and chopped pecans gently so the mixture is combined without deflating the airiness.
- Incorporate Whipped Topping: Gently fold in the Cool Whip whipped topping until the mixture is smooth and fluffy. Avoid overmixing to maintain fluffiness.
- Assemble the Pie: Pour the filling into the cooled shortbread crust, spreading evenly. Cover the pie and refrigerate for at least 3 hours, or preferably overnight, to allow it to set firmly.
- Garnish and Serve: Before serving, garnish the pie with shredded coconut and additional maraschino cherries for a festive presentation.
Notes
- Ensure the pineapple and cherries are very well drained to prevent a soggy pie filling.
- Do not overmix the crust dough to avoid a tough texture; it should remain crumbly.
- You can substitute almond extract for vanilla extract for a different flavor profile.
- Chill the assembled pie overnight for best results and firmer texture.
- Use full-fat Cool Whip or similar whipped topping for maximum creaminess.
- Store leftovers refrigerated and consume within 3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
