Why You’ll Love This Recipe

Impressive height and presentation with minimal effort
Cool, creamy texture perfect for summer
No-bake and make-ahead friendly
Easy to customize with different flavors and toppings
Light, airy filling that’s rich without being heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

Graham cracker crumbs or chocolate cookie crumbs
Melted butter
Sugar (optional)

Filling

Sweetened condensed milk
Lemon or lime juice (for tang and thickening)
Whipped topping or whipped cream
Optional: softened cream cheese for richness

Mix-ins or layers

Crushed pineapple, drained
Maraschino cherries, chopped
Mini chocolate chips or chopped chocolate
Chopped pecans or walnuts
Optional: fruit preserves or fudge swirls between layers

Toppings

More whipped cream or whipped topping
Chocolate shavings, nuts, or fruit slices
Optional drizzle of chocolate or caramel sauce

Directions

Prepare the crust: Mix graham cracker or cookie crumbs with melted butter (and sugar, if using). Press firmly into a pie dish or springform pan. Chill to set.
Make the filling: In a large bowl, combine sweetened condensed milk and citrus juice until thickened. Fold in whipped topping (and softened cream cheese if using) until fluffy.
Add layers: Fold in fruit, nuts, and chocolate, or layer them separately between filling scoops to create a multi-texture, multi-flavor experience.
Assemble: Spoon filling into the crust, mounding it high. Smooth the top or shape into a dome for dramatic height.
Freeze: Cover and freeze for at least 4–6 hours, or overnight for best firmness.
Top and serve: Just before serving, top with additional whipped cream and desired toppings. Slice with a hot knife for clean cuts.

Servings and timing

Servings: 8–10 slices
Prep time: 20–25 minutes
Freeze time: 4–6 hours (or overnight)
Total time: About 5–7 hours with freezing

Variations

Tropical version: Use pineapple, mango, and coconut flakes in the filling
Chocolate lovers: Add fudge layers, chocolate chips, and a chocolate cookie crust
Berry blast: Mix in fresh or frozen berries and a berry compote swirl
Nutty banana: Fold in sliced bananas and toasted pecans
Key lime style: Use lime juice with extra zest and a graham cracker crust

Storage/Reheating

Storage: Keep frozen in an airtight container or tightly wrapped for up to 1 week
Serve from frozen: Let sit at room temp for 5–10 minutes before slicing
Do not microwave: This is a frozen dessert and should be thawed gently

FAQs

1. Why is it called Mile High Pie?

Because it’s tall and stacked with fluffy, airy layers—creating the illusion of sky-high indulgence.

2. Can I use homemade whipped cream instead of whipped topping?

Yes, use stabilized whipped cream for better structure if freezing long-term.

3. Does it need to bake?

No baking required! The crust sets in the fridge or freezer, and the filling sets in the freezer.

4. How do I slice it cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts.

5. Can I use different citrus juices?

Yes—lime, lemon, or even orange juice works. The acidity helps thicken the filling.

6. Is it overly sweet?

It’s rich but balanced by the tang of citrus and the lightness of the whipped topping.

7. Can I make it ahead?

Absolutely. Make it up to 2 days in advance and keep frozen until ready to serve.

8. What’s the best pan to use?

A springform pan works well for height. A deep pie dish also works with slightly less height.

9. What fruits work best?

Crushed pineapple, cherries, strawberries, or mango—just be sure to drain juicy fruits well.

10. Can I add a liqueur or extract?

Yes—add a teaspoon of vanilla, almond, or a splash of liqueur like amaretto or Grand Marnier for flavor.

Conclusion

Mile High Pie is the perfect frozen dessert to impress guests or treat yourself with layers of creamy, crunchy, fruity goodness. Customizable, no-bake, and effortlessly beautiful, this towering pie is as fun to make as it is to eat. Serve it at parties, summer dinners, or anytime you want a chilled slice of heaven.

Mile High Pie

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Mile High Pie is a no-bake frozen dessert with a tall, creamy filling layered with fruit, chocolate, and nuts over a crisp cookie crust. Light, refreshing, and customizable, it’s a showstopper treat perfect for warm days and special gatherings.

Author: Laura
Prep Time: 20–25 minutes
Cook Time: 0 minutes
Total Time: 5–7 hours (including freezing)
Yield: 8–10 servings
Category: Dessert
Method: No-Bake, Frozen
Cuisine: American
Diet: Vegetarian

Instructions

Mix graham cracker crumbs with melted butter and sugar. Press firmly into a pie dish or springform pan. Chill to set.

In a large bowl, combine sweetened condensed milk and citrus juice until thickened. Fold in whipped topping and softened cream cheese (if using).
Stir in or layer pineapple, cherries, chocolate, and nuts into the filling.
Spoon filling into the crust, mounding it high. Smooth the top into a dome shape.
Cover and freeze for at least 4–6 hours or overnight.
Before serving, top with more whipped cream and garnish with chocolate shavings, nuts, or fruit. Slice with a hot knife for clean cuts.

Notes

Drain fruits well to prevent excess moisture in the filling.
Use a springform pan for a taller, more dramatic presentation.
Stabilized whipped cream is recommended if freezing longer than a day or two.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 32g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg