Drain pineapple. Mix Cool Whip and Eagle Brand milk, then add remaining ingredients, adding lemon juice last. Blend well and pour into pie shell. (Can be made into 2 small pies.) Refrigerate.
Be the first to post feedback! Click here to post feedback.
View Archives:
This pages has been archived 3 times. You can view older posts and feedback below.
Recipe: Million Dollar Pie (12/02/2009)
Preheat oven to 350 degrees F. Fit dough in 9 inch pie pan; trim and flute edge.
Recipe: Million Dollar Pie (12/02/2009)
Mix all ingredients together. Pour into pie crusts and refrigerate.
Recipe: Million Dollar Pie (12/02/2009)
Mix together by hand using big spoon or wire whip: milk, lemon juice, and egg yolk. Add coconut, pecans, pineapple, Cool Whip, and cherries.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
Archives:
Recipe: Million Dollar Pie
Archived on 12/02/2009
Ingredients
1 sheet Pillsbury refrigerated 9 inch pie crust dough
1/2 cup butter
3/4 cup corn syrup
1/2 cup packed brown sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
1/8 tsp. salt
2 pouches oats and honey granola bars, crushed
1/2 cup chopped walnuts
1/4 cup quick cooking or old-fashioned oats
1/4 cup semisweet chocolate chips
Concentrated food coloring, thawed frozen whipped topping and white decorating sugar crystals, optional
Directions
Preheat oven to 350 degrees F. Fit dough in 9 inch pie pan; trim and flute edge. In large microwave-safe bowl microwave butter on high until melted, about 1 minute. Stir in corn syrup and sugar. Beat in eggs, vanilla and salt. Stir in granola, nuts oats and chips. Pour into crust. Bake 40-50 minutes or until filling is set and crust is golden, covering edges with foil during last 15 minutes of cooking time. Cool. If desired, place a pastry bag fitted with large star tip in tall glass. Paint line of green food coloring along inside of bag. Paint red line opposite green line. Spoon whipped topping into bag; pipe onto pie. Sprinkle with decorating sugar.
2 (8 inch) graham cracker pie crust or 1 family size crust
Directions
Mix together by hand using big spoon or wire whip: milk, lemon juice, and egg yolk. Add coconut, pecans, pineapple, Cool Whip, and cherries. Pour in graham cracker pie crust. Chill. Serve. Recipe makes 2 (8 inch) pies or 1 family size pie.
Source: My mother gave me this recipe. I later had it printed in the Arlington Citizen Police Academy Alumni Association cookbook.