Millionaire Pie

Closeup of a slice of pink cream pie with cherries on top on a white plate.

This decadently creamy, no bake millionaire pie recipe takes only 5 minutes of prep time! It's an easy summer dessert that's packed with pineapple, pecans, cherries, and coconut for a punch of tropical flavor in a sweet crumb crust.

Course Dessert- Pie

Cuisine Amercian Heritage

Prep Time 5

Chill Time 6

Total Time 6 5

Servings

Calories 321kcal

Author Marye Audet-White

Ingredients

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.

Video

Notes

Storage:

Cover the pie with plastic (or place it in a lidded pie plate) and refrigerate for up to four days. You can also freeze millionaire pie for up to six months.

Tips:

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