Best Million Dollar Pie

 An updated version of the traditional icebox pie is still incredibly simple.

Ingedients:

For the crust

1. 12 whole graham crackers (180g)
2. 2 tablespoons granulated sugar
3. 1/2 teaspoon ground cinnamon
4. 1/4 teaspoon kosher salt
5. 8 tablespoons (113g) unsalted butter, melted.

For the filling and topping

1. 1 cup (113g) chopped pecans
2. 1 cup (85g) sweetened desiccated coconut
3. 1 (20-ounce) can crushed pineapple
4. 1 (14-ounce) can sweetened condensed milk
5. 3 tablespoons lemon juice
6. 4 ounces cream cheese, softened
7. 3 tablespoons powdered sugar
8. 2 cups (480ml) heavy cream
9. 8 to 10 maraschino cherries, optional

Instrucions:

Step:No:01

Set oven temperature to 350°F.
Put racks in the oven's upper and lower thirds.

Step:No:02

To make the graham cracker crumbs, pulse the graham crackers into tiny crumbs using a food processor. If you don't have a food processor, break the graham crackers into small crumbs with a rolling pin into a 1-gallon zip-top bag. One and a half cups of crumbs should be yours.

Step:No:03

To make the graham cracker crust, pulse the sugar, salt, and cinnamon in a food processor a few times to disperse them. Add the melted butter and pulse until the mixture looks sandy and the crumbs are evenly soaked. Or, combine in a sizable mixing basin.

Step:No:04

Form the crust: Spoon the crumbs into a 9-inch pie dish. Press firmly into an even layer around the edges and bottom of the pie plate with your hands or the bottom of a measuring cup.

Step:No:05

Get the coconut and pecans ready:
Place one half of the pan with the desiccated coconut and the other half with the pecans in an equal layer on an ungreased baking sheet. 

Step:No:06

Arrange the crust on the bottom shelf and the pecans and coconut on the top shelf. Bake the crust and toast the coconut and pecans. Cook for ten minutes, or until the coconut and crust start to get golden. Pay attention to the coconut. Stir it or remove the pan from the heat early if it begins to brown too much.
Before filling, let the crust, coconut, and pecans cool completely—the nuts should take at least 15 minutes, and the crust should take at least 30 minutes.

Step:No:07

 Strain the pineapple: Strain the pineapple as the crust cools. Pour the crushed pineapple from the can into a sieve with fine mesh. Squeeze as much juice as you can from the pineapple using the back of a spoon. While you make the filling, place the pineapple-filled mesh strainer over a bowl and let it continue to drain.

Step:No:08

To begin filling, combine sweetened condensed milk and lemon juice in a large mixing basin. While preparing the whipped cream, set aside.

Step:No:09

To prepare the whipped cream, beat the cream cheese and powdered sugar together in a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment on medium speed for one to two minutes, or until smooth. Pour the heavy cream in a slow, steady stream while the mixer is still running. For about three minutes, or until the mixture thickens and firm peaks form, keep beating at a medium pace. The cream should come to a point at the whisk's tip that stands erect when you remove the whisk out of the mixture.
One cup of the whipped cream should be saved for the topping and kept in the refrigerator covered until needed.

Step:No:10

 Complete the filling by using a silicone spatula to fold in 1/3 of the remaining whipped cream into the sweetened condensed milk mixture. Then, fold in the remaining whipped cream until it is just blended.

For the topping, set aside roughly 2 teaspoons of coconut and 2 tablespoons of pecans. Mix all of the strained pineapple, coconut, and the remaining pecans gently until they are uniformly distributed th

Step:No:11

roughout the filling mixture.

  Fill and chill: Using a silicone spatula, smooth the top of the chilled crust and scrape in the filling. Pie should be refrigerated for 4 to 6 hours, or until it is cooled and set. Cover with plastic wrap.
You might have additional filling, depending on how deep your pie plate is.

Step:No:12

 After the pie has cooled completely, remove it from the fridge and remove the plastic wrap before adding the topping.

Cover the top of the pie with the saved whipped cream. Over the whipped cream, scatter the coconut and pecans that were set aside. Line the edge of the pie with eight to ten maraschino cherries as a garnish.
Cut into slices and present chilled.
Leftover million dollar pie can be refrigerated for up to four days, covered.

more details for recipes:https://www.simplyrecipes.com/million-dollar-pie-recipe-7567197