Millionaire Pie
This decadently creamy, no bake millionaire pie takes only 5 minutes of prep time! It's an easy recipe that's packed with pineapple, pecans, cherries, and coconut for a punch of tropical flavor in a sweet crumb crust.
Servings 8
Calories 321kcal
Equipment
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. From frozen, let the pie thaw slowly in the fridge. Don't try to speed it up using the microwave or you risk having soup! You can even enjoy it semi-frozen for a fun summer treat during warm weather days.
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..
- Place coconut on a microwave safe dish in a thin layer.
- Microwave on high for 15 seconds.
- Stop and stir.
- Microwave for 15 more seconds.
- Stop and stir.
- Continue until you've got it as golden as you like.
- Preheat the oven to 350F.
- Lay the chopped nuts out in a single layer on a baking sheet.
- Toast, stirring often, for about 5 -8 minutes, or until they are toasted to your liking.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 337mg | Fiber: 2g | Sugar: 39g | Vitamin A: 180IU | Vitamin C: 31.3mg | Calcium: 170mg | Iron: 0.7mg
