Million Dollar Pie

This was a hit for Christmas Eve. I found it in Our Favorite Recipes (Pilot Club of Greater Kanawha Valley). Instead of the ready graham cracker crust, I made a pecan crust out of Joy of Cooking which was simple and delicious (no baking required). The crust was probably the best part of the pie. Chill time is excluded from cooking time. To make the Nut Crust, chop 2 cups walnuts or pecans (I used pecans). Melt 1/4 cup unsalted butter and mix with the nuts. Add 3 tablespoons granulated sugar and 1/4 teaspoon salt (I used salted butter and opted out of the salt).

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 14  ounces sweetened condensed milk
• 1⁄2 cup lemon juice
• 1⁄2 teaspoon vanilla
• 1 (9 inch)  graham cracker pie crust (see above Nut Crust recipe)
• 16  ounces  whipped topping
• 1  cup crushed pineapple, drained
• 1⁄2 cup maraschino cherry, chopped

Directions

1. In a medium bowl, combine milk, lemon juice, and vanilla and mix well.
2. Fold in remaining ingredients one at a time, mixing well.
3. Mound mixture into pie crust.
4. Freeze until firm (2 to 3 hours).
5. Let stand at room temperature for 15 minutes before serving pie.