Millionaire Pie creamy filling

# What You’ll Need:

01 - 1 9-inch prepared graham cracker pie crust

02 - 1 can (8 oz) crushed pineapple, drained

03 - 1 cup sweetened condensed milk

04 - 1 cup whipped topping, thawed

05 - 1/2 cup chopped pecans

06 - 1/2 cup sweetened shredded coconut

07 - 1/2 cup chopped maraschino cherries, drained

08 - 2 tablespoons fresh lemon juice

09 - 1 teaspoon vanilla extract

10 - Additional whipped topping

11 - Extra pecans, cherries, and coconut for garnish

01 - Combine sweetened condensed milk, lemon juice, and vanilla extract in a large bowl until smooth and slightly thickened.

02 - Gently fold in drained crushed pineapple, chopped pecans, shredded coconut, and chopped maraschino cherries until evenly mixed.

03 - Fold the whipped topping into the mixture until light and creamy.

04 - Spoon the filling evenly into the prepared graham cracker crust.

05 - Cover and chill for at least 4 hours until firm.

06 - Before serving, adorn with additional whipped topping, pecans, cherries, and coconut as desired. Slice and serve chilled.

01 -

It's genuinely no-bake, which means you can make it on the hottest day of summer without heating up your kitchen.
The texture is so creamy and almost mousse-like that people always ask if it's homemade.
You can prep it in fifteen minutes, then forget about it while it chills and you go live your life.

02 -

Drain your pineapple and cherries aggressively—I learned this the hard way when my first pie turned into soup at a dinner party.
Don't skip the lemon juice; it's the ingredient that stops this from tasting like pure sweetness and makes people say they can't quite figure out what's in it.

03 -

Keep your pie in the coldest part of your refrigerator, as this filling can soften quickly if it gets too warm.
You can make this up to two days ahead; just cover it well to prevent it from absorbing any fridge smells.