The filling of this no-bake millionaire pie has a rich and creamy texture with the crunch of pecans and the refreshing pineapple! Prepare the cream filling in only five minutes to add to the graham cracker crust!
What I Love About This Millionaire Pie Recipe
I’ll be the first to admit – I had no idea what millionaire pie was. When I found this recipe in my grandma’s recipe box, she left a little note about who had given her the recipe. Whenever I find a handwritten note, I know it will be good. The recipe is from the 1940s or 1950s, judging by the ingredients.
- Pilling fill is made in 5 minutes or less!
- It’s a make-ahead dessert. Once prepped, it is chilled in the refrigerator overnight or for four hours.
- The recipe makes two pies which I always love because one pie is never enough!
- Use pre-made graham cracker pie crusts for the best results. Easy!
- Can be frozen to be enjoyed later!
What is in Millionaire Pie?
This pie combines whipped cream, chopped pecans, and pineapple. Those ingredients form the base but are brought together in flavor with the added sweetened condensed milk and lemon juice. If you like orange salad, this pie reminds me of its texture and taste.
Super simple ingredients combine to make this pie. The pie filling itself only has five ingredients!
- graham cracker crusts – I use store bought because it’s easy. I also like that the store bought has a lid so that it’s easy to store in the refrigerator to let set.
- crushed pineapple – Crushed pineapple gives this recipe it’s sweetness with just a hint of texture. Make sure to drain before adding to the pie filling!
- sweetened condensed milk – This one gives the bones to the pie filling with the way it sets in the refrigerate. Don’t skip this ingredients!
- lemon juice – Just a little tart lemon juice to bring out all the flavors!
- chopped pecans – I love chopped pecans and prefer to chop them myself to get a variety of sizes in the recipe. Pre-chopped pecans would also work well in this recipe. Just make sure to save a few to garnish the top.
- whipped dairy topping – I highly recommend store bought for this recipe based purely on how the pie itself with set up. If you try homemade, I cannot guarantee the results.
When making this pie, I suggest whipping together all the pie filling ingredients except for the whipped topping. Fold in the whipped topping until it’s all incorporated. Immediately pour into the graham cracker crusts and let chill for at least four hours.
Pie Tips and FAQ
No. The structure of store-bought whipping cream such as Cool Whip works best with this recipe.
You will want to chill your pie for at least four hours. Overnight is best.
Store any leftovers in the refrigerator. Consume the pie within three days.
Sure! Just make sure to use the same measurement of 20 oz drained in the recipe. I would recommend trying maraschino cherries, chopped strawberries or even a little coconut for added flavor.
Make sure to use the ingredients shared to have the best results. If made as directed, the pie will be set within four hours in the refrigerator.
Yes! This pie freezes well for up to 6 months. When ready to enjoy, let thaw in the refrigerator. You might also like to serve it frozen which reminds me of this recipe for frozen fruit salad.
- 20 oz crushed pineapple drained
- 14 oz sweetened condensed milk
- 1/4 Cup lemon juice
- 1 Cup pecans chopped
- 9 oz whipped dairy topping
- 2 8 inch graham cracker crust
- In a large bowl combine all the ingredients except for the whipped dairy topping. Fold in the whipped dairy topping into the other ingredients.
- Pour pie filling evenly into two prepared graham cracker crusts.
- Chill in the refrigerator for at least four hours before serving.
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More Pie Recipes
- Fresh Strawberry Pie – Another great no-bake pie!
- Mixed Berry Pie
- Custard Pear Pie – Delicious with fresh pears!
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