Millionaire Pie Recipe

A side view of a plate with a slice of Millionaire Pie with a dollop of whipped cream with a maraschino cherry on top. A bowl of more maraschino cherries in the back with the rest of the pie.

Rich, creamy, fruity flavor awaits with this simple 6-ingredient Millionaire Pie recipe. It’s the perfect no-bake dessert!

Course Dessert

Cuisine American

Prep Time 10

Chill Time 4

Total Time 4 10

Servings servings

Calories 402kcal

Author John Kanell

Equipment

9-inch pie plate

Ingredients

1 (20-ounce/567g) can crushed pineapple well drained (see note)
1 (14-ounces/396g) sweetened condensed milk
¾ cup pecans toasted and chopped (90g)
3 tablespoons lemon juice
2 cups whipped topping or Cool Whip thawed (150g)
1 graham cracker crust store-bought or homemade

Instructions

In a large bowl, combine the drained pineapple, sweetened condensed milk, pecans, and lemon juice. Stir well to combine. Fold in the whipped topping.
Transfer the filling to the graham cracker crust and spread it into an even layer. Refrigerate for at least 4 hours up to 24 hours before serving.
Garnish with more whipped topping, chopped pecans, and Maraschino cherries, if you like.

Notes

Drain the pineapple very well. Otherwise, the filling can become too watery to set up. To drain, place the pineapple in a fine mesh strainer (preferably over a bowl). Use a silicone or rubber spatula to press down on the pineapple to push out as much juice as possible. Stir the pineapple and continue to press it through the strainer several times until almost only a small amount of juice comes out when pressed.
Don’t waste the pineapple juice you drain off! It’s perfect for whipping up a French martini, zombie cocktail, or piña colada. Cheers!
Be gentle when folding in the whipped topping or whipped cream. You don’t want to deflate it, or the pie filling won’t be fluffy.

Nutrition

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