Millionaire's Pie

• 18-ounce package cream cheese, softened
• 1/2 cup sugar, plus 3 tablespoons
• Grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup chopped pecans, lightly toasted
• 1 cup sweetened flaked coconut
• 1 cup diced fresh strawberries, plus whole ones for garnish
• 1 cup diced fresh pineapple or canned pineapple chunks, well drained and diced (do not use crushed pineapple)
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 9-inch prepared graham-cracker crust

1. Beat the cream cheese, 1/2 cup sugar, zest and lemon juice in a large bowl with the mixer at high speed until smooth.
2. Fold in the pecans, coconut, strawberries and pineapple.
3. Beat the heavy cream, 3 tablespoons sugar and vanilla in a chilled bowl until stiff; fold half the mixture into the cream-cheese mixture.
4. Pour into crust; spread rest of whipped cream on top.
5. Garnish with whole berries.
6. Refrigerate at least 4 hours or overnight.

cream cheese, sugar, lemon, lemon juice, pecans, coconut, fresh strawberries, fresh pineapple, heavy cream, vanilla, crust

Taken from cooking.nytimes.com/recipes/9059 (may not work)