Millionaire Pie
The Best millionaire pie recipe with sweet pineapple, coconut flakes, pecans, and whipped topping. A classic no bake pie that is creamy, refreshing, and incredibly simple to make.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes (includes chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (from one 10-ounce jar), plus 9 whole cherries with stems for garnish
14 ounces sweetened condensed milk
1½ cups whipped topping, thawed (divided into 1 cup and ½ cup)
1 (9-inch) graham cracker crust
2 tablespoons toasted coconut flakes (optional topping)
Instructions
In a large mixing bowl, combine the coconut flakes, ¾ cup chopped pecans, well-drained crushed pineapple, chopped maraschino cherries, and sweetened condensed milk. Stir until fully mixed.
Gently fold in 1 cup of the thawed whipped topping until the mixture becomes smooth and creamy.
Spread the filling evenly into the premade graham cracker crust. Cover and refrigerate for 7 hours to set. For cleaner slices, transfer the pie to the freezer 1 hour before serving.
Place the remaining ½ cup whipped topping into a piping bag or a quart-size zip-top bag with the corner snipped off. Pipe decorative dollops in the center of the pie and one at the edge of each slice.
Garnish the whipped topping dollops with the reserved whole maraschino cherries, then sprinkle the top with toasted coconut flakes and the remaining ¼ cup chopped pecans before serving.
Notes
Drain the crushed pineapple thoroughly to prevent a watery pie filling.
Toasting the coconut enhances its flavor and adds a slight crunch.
Freezing briefly before slicing helps achieve clean, neat slices.
Store leftovers covered in the refrigerator for up to 3 days.
Find it online: http://elladishes.com/millionaire-pie/
