Millionaire Pie
In 15 minutes or less you can make this easy and yummy classic pie that’s creamy, fruity-sweet, light and no-bake, too. We served this millionaire pie in a potluck and it was a huge hit!
Ingredients
- 1 store-bought or homemade Graham Cracker Crust
- 8 oz block of cream cheese, softened
- ½ cup sugar
- 8 oz can or 1 cup crushed pineapple, undrained
- 1 cup dried shredded or desiccated Coconut, unsweetened
- 1 cup chopped pecans, reserve a few extra for garnish
- 2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 1/4 cup of sugar
Instructions
- Prepare the graham cracker crust if not using a pre-made one and chill in the refrigerator while making the filling. See the recipe link for a homemade graham cracker crust in the notes section below.
- Using an electric mixer, whip together the softened cream cheese and sugar until smooth and well-blended, about 4 minutes.
- Stir into the cream cheese mixture the crushed pineapple, grated coconut, and pecans. Mix well. Set aside.
- Make the whipped cream. To whip the heavy cream, place the cream in the bowl of an electric mixer and beat until it begins to thicken. Slowly add the sugar and continue to beat until stiff peaks form. Fold in gently half of the whipped cream (reserving the other half as a topping) and stir everything carefully until evenly mixed. Spoon the filling into the prepared graham cracker crust.
- Top the filling with the remaining whipped cream and spread it all over. Sprinkle the pie with extra pecans. TIP: Use freshly whipped cream rather than cool whip because it will hold up better. It will taste so much better too.
Notes
TIPS & TRICKS
Find the recipe here for graham cracker crust.
Personally, I prefer this version without maraschino cherries (though some or most versions of millionaire pie include it). I think it tastes better without it and doesn't become too sweet. For the holiday season though you can add just enough to give it a more festive look. Do not overdo the addition of the cherries as they'd be too sweet.
To avoid using 2 mixing bowls (or having to wash) in making the pie filling, simply whip the cream first. Transfer the whipped cream to another bowl and chill in the refrigerator while you're making the rest of the pie filling. You can use the same mixing bowl where the cream was whipped without washing it first in making the rest of the pie filling.
Nutrition
Serving: 10gCalories: 268kcalCarbohydrates: 29gProtein: 2gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 84mgPotassium: 109mgFiber: 3gSugar: 19gVitamin A: 13IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!