Yield: 8

Vegan Million Dollar Pie

prep time: cook time: total time:

whipped cream, toasted pecans, pineapple, graham cracker crust....HEAVENLY


pie filling
  • 8 oz dairy-free cream cheese
  • 6 oz truwhip vegan + remaining for topping
  • 1/2 cup coconut condensed milk 
  • 1/2 cup toasted pecans
  • 1/2 cup unsweetened coconut flakes
  • 8 oz crushed pineapple in 100% pineapple juice
  • 2 tbsp organic cane sugar
  • 1/2 tsp vanilla extract 
graham cracker crust
  • 8 full honey graham crackers
  • 2 tbsp organic cane sugar
  • 2 tbsp dairy-free buttery spread, melted


  1. coat your pie pan with no stick cooking spray 
  2. combine graham crackers and sugar in your food processor 
  3. as it blends, drizzle in melted butter 
  4. once the graham cracker dust begins to clump and come away from the sides of the processor, stop the machine
  5. dump crumbs into the center of your prepared pie pan and press out crumbs into a flat later, filling the entire bottom and sides of the pan
  6. chill in the fridge for 1 hour minimum 
  1. mix cream cheese, truwhip, condensed milk, vanilla, and sugar cane with a hand mixer (highly suggested until just combined
  2. fold in pineapples, coconut, and toasted pecans
  3. pour filling into your prepared, chilled pie crust 
  4. top filing with remaining truwhip; make sure the entire top of the pie is covered 
  5. chill in the fridge overnight so the filling can set 
  6. slice and enjoy this cool, sweet, dairy-free treat!



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