Million Dollar Pie Recipe

Preheat the oven to 350°F. Prepare the graham cracker crust. In a bowl, whisk together the graham cracker crumbs, brown sugar and salt. (See notes 4.)

In a saucepan over medium heat, melt the unsalted butter. Once the butter melts, continuously stir until the butter creates brown specks and has a nutty aroma. 

Pour the browned butter into the bowl with the graham cracker crumbs. Mix until the mixture is evenly moistened. It will look sandy and thick.

Transfer the mixture to a 9½-inch pie or tart pan and press the mixture into the bottom and up the sides. Bake the crust for 10 minutes and let cool completely. (See notes 5.)

Once the pie is cool, spread the melted semi-sweet chocolate around the bottom of the pie crust. Refrigerate until the chocolate sets. 

Prepare the million dollar pie filling. In a large bowl with an electric mixer, whip the cream cheese until smooth.

Add the sweetened condensed milk, lemon zest and lemon juice to the bowl. Mix until well combined. 

Stir in the crushed pineapple, shredded coconut and chopped pecans.

In a small microwave safe bowl, add the cold water and sprinkle the gelatin over the water. Let the gelatin hydrate for 5 minutes.

Microwave the gelatin until it dissolves and becomes liquid but not hot, about 8 seconds. If it is not completely melted, microwave in 3-second intervals until it is completely dissolved. Stir in one tablespoon of heavy whipping cream. Set aside

Add the cold heaving whipping cream to a mixing bowl. Beat the mixture with an electric mixer until soft peaks form. 

While beating continuously, pour in the gelatin mixture in a thin stream. (See notes 6.)

Continue to beat the cream until stiff peaks form. 

Fold the stabilized whipped cream into the cream cheese mixture. 

Transfer the filling to the graham cracker crust. Cover with plastic wrap and refrigerate until set, at least 4 hours up to overnight. 

Garnish the million dollar pie with whipped cream, toasted coconut chips and maraschino cherries. Serve and enjoy!