
This no-bake millionaire pie recipe is creamy, fluffy, loaded with pineapple, cherries, coconut, and pecans, and takes just minutes to throw together. No oven, no fuss, no reason not to make it. Whether you call it millionaire pie, million dollar pie, or the reason Aunt Brenda always guarded the dessert table with her life, this vintage no-bake pie has earned its place in Southern recipe boxes. Some recipes disappear with the avocado appliances. This one survived.

Table of Contents
🥰 Is this millionaire pie recipe for you?
- You believe turning on the oven in July is questionable at best.
- You need a make-ahead dessert that actually gets better overnight.
- You love old-fashioned recipes rescued from church cookbooks and cafeteria dessert counters.
- You think pineapple, cherries, coconut, and pecans belong together and refuse to apologize for it.
- You've ever gone back for "just a sliver" and somehow ended up with a slice the size of Nebraska.
🎥 Video
🧾 Ingredients you'll need
Use a premade pie crust or homemade graham cracker crust. Out of graham crackers? Pie crust is just as tasty when made with shortbread cookies or Pecan Sandies! If you like pie a little less sweet, you can use a regular all butter pie crust.

- Graham cracker crust: The sweet, buttery foundation that keeps all this delicious chaos from sliding across the plate.
- Sweetened condensed milk: Thick, sweet, and responsible for about 87% of the pie's charm. This is not the same as evaporated milk!!!
- Crushed pineapple in juice: Tropical sunshine in a can. Save a little of the juice because we're not wasting perfectly good flavor.
- Sweetened coconut: Adds texture, sweetness, and just enough island vacation energy.
- Pecans: Because every Southern dessert deserves a little crunch and a raised eyebrow.
- Maraschino cherries: The jewel-toned troublemakers that give millionaire pie its signature flavor and pretty pink color. Save the juice.
- Lemon juice: Keeps the sweetness in check and helps the filling set up properly.
- Cool Whip: The fluffy cloud that pulls everything together and makes this pie impossibly light.
Be sure to download the free, printable cheat sheet with extra FAQs, tips, storage and more.
📖 Recipe
Millionaire Pie
Print Pin Recipe Rate RecipeIngredients
- 1 prepared crumb crust
- 1 cup coconut, sweetened flaked
- 20 oz pineapple, crushed - well drained and 1 tablespoon reserved
- 1 cup maraschino cherries, drained & chopped
- ½ cup pecans, toasted and chopped
- 14 oz sweetened condensed milk, I use Eagle Brand
- 5 tablespoons lemon juice, or lime juice
- 1 tablespoon pineapple juice
- 1 tablespoon maraschino cherry juice, optional
- 1 ½ cups whipped topping, divided - I used my homemade Cool Whip or you can use Cool Whip from the store.
- ¼ cup toasted coconut for topping
- 1 cup whipped topping, for top
Instructions
- In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice and pineapple juice. Add maraschino cherry juice for pink color if desired.
- Mix thoroughly.
- Gently fold in ¾ cup whipped topping using an over and under movement.
- Fold in the remaining ¾ cup topping but don't over-mix.
- Spoon into crust.
- Cover and refrigerate overnight.
- Before serving top with remaining 1 cup whipped topping and sprinkle with toasted coconut, if desired.
Notes
- 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.
- Be sure to drain as much juice from the pineapple as possible or your filling won't set up.
- You can make it up to 3 days ahead of time and keep it refrigerated.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make Furr's millionaire pie
If you can stir ingredients together and resist eating the filling straight from the bowl, you've got this.

- Stir together the coconut, crushed pineapple, and sweetened condensed milk in a large bowl. Things are about to get delightfully sticky.
- Add the cherries, pecans, lemon juice, and reserved pineapple juice. If you want that classic pretty pink color, splash in some of the cherry juice, too. Not too much.
- Fold in the Cool Whip in two additions. Be gentle. You're building a cloud, not wrestling a bear.
- Spoon the filling into the crust, smooth the top, and refrigerate until set. Add extra whipped topping just before serving and prepare to explain why there isn't any left.

😱 What can go wrong (and how to fix it)
Even a five-minute pie can get a little dramatic now and then.
🍒 The filling won't set up.
Your pineapple probably wasn't drained well enough. Press as much liquid out as possible before mixing. If the pie is already made, give it extra chill time and serve it well chilled.
🍒 The pie is runny.
Too much juice is usually the culprit. Measure the reserved juices carefully and don't get carried away trying to make it extra pink.
🍒 The filling looks dense instead of fluffy.
The Cool Whip got stirred instead of folded. Next time, use a gentle hand. Think "folding laundry," not "mixing concrete."
🍒 The crust falls apart when sliced.
Give the pie enough time to chill. An overnight nap in the refrigerator works wonders for clean slices.
🍒 The pie is too sweet.
A little extra lemon juice can help balance the flavors. Next time, toast the pecans and coconut for a deeper flavor that offsets some of the sweetness.
🍒 The slices won't come out pretty.
Pop the pie into the freezer for 30 to 45 minutes before serving. You'll get cleaner slices and fewer muttered words under your breath.
Expert Tip: Lemon juice helps thicken no-bake pie recipes (similar to my lemon icebox pie.) You can't leave it out! If you really need a swap, lime juice works in a pinch and will taste just as good, too.
👩🍳 FAQs
Some versions do. This old-fashioned millionaire pie relies on whipped topping, pineapple, coconut, and sweetened condensed milk rather than cream cheese, giving it a lighter texture.
In many cases, yes. The names are often used interchangeably for no-bake fruit pies made with ingredients like pineapple, cherries, coconut, and whipped topping. Recipes vary from family to family, so you may find small differences depending on where the recipe originated.

📚 More easy no-bake summer desserts
If your favorite desserts involve Cool Whip, church cookbooks, and at least one person asking for the recipe before they've finished their first bite, you're in the right place.
My mom's vintage Pineapple Cream Pie comes straight from a 1941 Better Homes & Gardens cookbook and is light, fluffy, and packed with old-fashioned charm. Pineapple Fluff is the bowl-of-happiness version of the same tropical flavors, loaded with pineapple and impossible to stop "sampling" on your way through the kitchen.
Craving another no-bake classic? No-Bake Banana Pudding Pie tastes like Southern summer and disappears faster than good sense at a family reunion. And when the weather starts acting like it's got a personal vendetta against your air conditioner, Strawberry Ice Cream Crunch Cake is cool, creamy, and ready to save dessert.
🏡 The pie I thought made me rich
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.
I always thought it was called "million dollar pie" and I felt special that Dad spend that kind of money on me - until I learned to read and found it it was something like $1.59!
Whether you call it Millionaire Pie, Pina Colada Pie, Hawaiian Pie, or something else -- this old-fashioned no-bake recipe is absolutely the best! Be sure to make it soon. And let me know in the comments if this is one of those recipes that was part of your childhood.









Dee says
I made it, couldn't slice it because it never set overnight, tried a bite of it and it was so bland. It looks so good but no. This is the first time I've tossed a whole pie in the trash.
Marye says
I’m really sorry this was disappointing, especially after waiting overnight and expecting a pretty pie at the end of it.
Since it didn’t set, something likely went off track because this pie should definitely firm up after chilling overnight. The most common culprit is extra liquid from the pineapple not being drained enough or ingredient substitutions (or occasionally using evaporated milk instead of sweetened condensed milk by mistake).
As for flavor, I’ve made this one many times and usually find it pretty rich and fruity, so I’m wondering if an ingredient may have been missed or measured differently along the way.
I appreciate you taking the time to leave feedback, even though this one clearly wasn’t a win for you.
Laurie says
I remember my mom making this. I'm so glad to find the recipe and I'm going to give it a try for our Labor Day cookout. Thanks!
Ari says
This is going to sound stupid but I’m allergic to pineapple. Can it be substituted?
Marye says
I'm sure it could - I've never tried.