Millionaire Pie is an easy, no bake pie recipe that’s creamy, sweet, tropical deliciousness in an easy crumb crust. It’s needs just 5 minutes of prep – the hardest part is waiting for it to chill. Taste those sweet memories and make some new ones with this old fashioned favorite!
First Published: November 28, 2018:
Classic Millionaire Pie Recipe Ingredients
So quick and easy! You probably have most of these ingredients on hand.
- Crumb crust can be purchased or homemade. I’ve used Frosted Flakes, butter cookies, ‘Nilla wafers, graham crackers, and pecan sandies to make the crust and they all work fine!
- Whipped topping is available in the freezer section of most grocery stores or you can try my homemade version.
- Crushed Pineapple is important so that the texture isn’t too chunky.
- Toasted pecans add crunch and that buttery pecan flavor. You can skip toasting them if you want but it’s so much more tasty.
- Coconut called for in this recipe is the sweetened flaked coconut. It’s moist and sweet.
- Maraschino cherries without stems – since you’ll be chopping them. Hint: red works better than green. Trust me.
- Sweetened condensed milk is the base. I use Eagle Brand but you can use what you like.
- Lemon juice balances the sweetness and causes the sweetened condensed milk to thicken.
Remember Furr’s Millionaire Pie?
This exquisite bite of Americana is, or was, a popular dessert at Furr’s Cafeterias in Texas during the 1970s and before. They may still serve it – I honestly haven’t been to a Furr’s in years.
Are they even still around?
I loved millionaire pie with every fiber of my sugar infused being and would happily make a meal of this if my parents were distracted.
Their recipe is just a little different than this one but once I tried it with the cherries I was absolutely in love. The Maraschino cherries add bright little pops of color throughout the pie filling. It’s honestly just a Cool Whip pie with pineapple and cherries!
On the rare times my mom made it she added marshmallows and it was similar to a pie version of the fruit salad (ambrosia) we always had at the holidays. I prefer it without the marshmallows because there’s something about the texture I don’t like.
Tips for Making Millionaire Pie
Experience Level : Beginner
Millionaire pie is one of those beginner recipes that your 10 year old can make without much help. It’s such a great summer dessert. Here are a few tips –
- I used my homemade Cool Whip in this and it worked fine.
- I used Frosted Flakes pulsed in the food processor to make the no bake crumb crust but I’ve also used Fruit Loops, graham crackers, and Pecan Sandies.
- Substitute marshmallows for the coconut.
- Spray the inside of your plastic wrap with cooking spray before you cover the pie so that the filling doesn’t stick to the wrap.
- Wait to add the extra topping to the top of the pie until just before you are ready to serve.
- Toasting the pecans gives them better flavor.
- Substitute the pecans with macadamia nuts.
- Put the pie in the freezer about 45 minutes before you want to cut it so the slices are pretty and clean.
- This is a very rich pie so you could technically cut it into 10 servings.
- You can make it up to 3 days ahead of time and keep it refrigerated.
- Make this into bars – press the crumbs in the bottom of a 13×9 inch pan and double the filling – it makes it so easy to take to potlucks!
- Some people call this pie Pina Colada pie – make an adults only version by substituting the pineapple juice with rum.
- Garnish the top with those little cocktail umbrellas before serving – so cute!
Millionaire Pie is just as easy as another vintage favorite, Strawberry Filled Angel Food Cake.
How to Make a Millionaire Pie
Here are easy, step by step images and instructions for putting together this iconic, no bake pie made famous by Furr’s.
Step One: The Crust
Get the crumb crust ready and put it in the freezer while you are making the pie filling.
Step Two: Toast the Pecans and Coconut
Get the ingredients together. Toast the pecans and the coconut you’ll be using for the topping.
Step Three: Mix
Mix the filling ingredients except the whipped topping.
Step Four: Fold
Gently fold in the whipped topping.
Step Five: Continue to Fold
Continue to gently fold in the whipped topping until it’s all blended in. It will be just a little runny.
Step Six: Add to Crust
Spoon the filling into the pie crust, cover, and refrigerate overnight.
Step Seven: Chill and Garnish
Cover the millionaire pie with remaining topping. Sprinkle with toasted coconut. Freeze for 40 minutes before serving to make it easier to cut.
You May Need…
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This is SO cool! This pie keeper will keep your pie fresh in the fridge without mashing down the topping!.
More No-Bake Dessert Recipes
As you might expect with me being from Texas and all, I have a ton of no bake recipes to keep our sweet tooths (teeth? tooth?) happy all summer long. Here are a few of my favorites –
And I’m curious. Did your mom or grandmom make a version of this Furr’s Jello Salad?
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Millionaire Pie Recipe
Whether you call it Millionaire Pie, Pina Colada Pie, Hawaiian Pie, or something else — this old-fashioned no-bake pie recipe is one to have handy! It’s just so darn good! Be sure to make it soon.
If you love this recipe please give it 5 stars.
Millionaire Pie
Print Add to CollectionEquipment Needed
Ingredients
- 1 prepared crumb crust, I made a crust with Frosted Flakes cereal crumbs
- 1 cup coconut, sweetened flaked
- 15.25 oz pineapple, crushed – well drained and 1 tablespoon reserved
- 1 cup maraschino cherries, drained & chopped
- 1/2 cup pecans, toasted and chopped
- 14 oz sweetened condensed milk, I use Eagle Brand
- 5 tablespoons lemon juice
- 1 tablespoon pineapple juice
- 2 1/2 cups whipped topping, divided – I used my homemade Cool Whip
- 1/4 cup toasted coconut for topping
Instructions
- In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice and pineapple juice.
- Mix thoroughly.
- Gently fold in 1 1/2 cups whipped topping using an over and under movement.
- Spoon into crust.
- Refrigerate overnight.
- Before serving top with remaining whipped topping and sprinkle with toasted coconut.
Notes
- I used my homemade Cool Whip in this and it worked fine.
- I used Frosted Flakes pulsed in the food processor to make the no bake crumb crust but I’ve also used Fruit Loops, graham crackers, and Pecan Sandies.
- Substitute marshmallows for the coconut.
- Spray the inside of your plastic wrap with cooking spray before you cover the pie so that the filling doesn’t stick to the wrap.
- Wait to add the extra topping to the top of the pie until just before you are ready to serve.
- Toasting the pecans gives them better flavor.
- Substitute the pecans with macadamia nuts.
- Put the pie in the freezer about 45 minutes before you want to cut it so the slices are pretty and clean.
- This is a very rich pie so you could technically cut it into 10 servings.
- You can make it up to 3 days ahead of time and keep it refrigerated.
- Make this into bars – press the crumbs in the bottom of a 13×9 inch pan and double the filling – it makes it so easy to take to potlucks!
- Some people call this pie Pina Colada pie – make an adults only version by substituting the pineapple juice with rum.
- Garnish the top with those little cocktail umbrellas before serving – so cute
Nutrition
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Cam Swart
I remember this as so yummy. I’m making it for Christmas this year