Millionaire Pie

You will feel like you are spoiled with this millionaire pie that features a sweet graham crust filled with a fruit-filled pie filling.

Prep Time20

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: Millionaire Pie Recipe

Servings:

Calories: 444kcal

1¼ cups sweetened shredded coconut flakes
1 cup chopped pecans, divided into ¾ cup and ¼ cup
20 ounces crushed pineapple, very well drained
½ cup chopped maraschino cherries (one 10-ounce jar) plus 9 whole cherries with stems attached
14 ounces sweetened condensed milk
1½ cups whipped topping, thawed (divided into 1 cup and ½ cup)
9 inches graham cracker crust
2 tablespoons toasted coconut flakes, optional topping

Add the coconut flakes, ¾ cup of chopped pecans, well-drained crushed pineapple, chopped cherries, and sweetened condensed milk to a mixing bowl. Stir to combine completely.
Gently fold in the 1 cup of thawed whipped topping.
Evenly spread the mixture into the premade crust. Cover and chill in the refrigerator for 7 hours. One hour before serving, move the pie to the freezer for sharp slices.
Add ½ cup of the thawed whipped topping to either a disposable piping bag or a quart-size Ziploc bag with a corner snipped off. Pipe dollops in the center and 1 dollop at the edge of each pie slice.
Place the reserved maraschino cherries with stems on top of the whipped topping dollops, sprinkle with toasted coconut flakes, and reserved chopped pecans before serving.

To make sure that as much liquid is out of the crushed pineapple, I place the drained pineapple on a thick layer of paper towels. Then lay a thick layer on top of the pineapple. Press down to “squeeze” the remaining liquid out. It’s important to remove the excess, or your pie will not set at all.
I also use the paper towel process for the chopped cherries to remove as much of the cherry juice as possible.
Give this no-bake millionaire pie plenty of time to chill in the fridge, so the filling has time to set before serving.