This vintage Millionaire Pie is a cinch to make. The simple preparation along with a no-bake filling, may move it to the top of the list of your favorite special occasion desserts. The decadently creamy sweetened condensed milk base is filled with maraschino cherries, toasted pecans, crushed pineapple and coconut. Add in a swirl of marshmallow and whipped cream and it’s a recipe for deliciousness. The only difficult part about this pie is waiting for the filling to set before slicing a piece to eat.
Whether you’re making a refreshing warm weather dessert or looking for a fabulous addition to the holiday dessert table, Millionaire Pie will fit the bill. I absolutely love these sorts of simple vintage pies. They’re filled with flavor, texture and a heaping helping of nostalgia. When making this pie, if there’s no time to make a homemade crust as I did for this recipe, you can go the premade route in a pinch. If you choose to do so, I recommend using a larger 10-inch or 9 ounce crust to hold the filling. Vintage desserts often remind me of past meals we’ve shared with friends or family and this pie is no exception. Ideally, it’s best to make the night before you plan on serving to give it plenty of time for the filling to set.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 4 Tbsp butter melted
- 1 cup toasted pecans
- 1 8 oz softened cream cheese
- 1 14 oz can sweetened condensed milk
- 1/4 cup pineapple juice, reserved from drained pineapple
- 1 8 oz marshmallow fluff
- 1 20 oz can crushed pineapple
- 1 cup sweetened flaked coconut
- 1 8 oz maraschino cherries, pls whole cherries for garnishing roughly chopped
- 1 8 iz frozen whipped topping thawed
Preheat the oven to 375°F. Mix together graham cracker crumbs, sugar and butter. Press into a 9-inch deep dish pie pan. Bake for 12-14 minutes until set and golden. Cool completely before filling.
Lower the oven to 350°F. Spread the pecans on a baking sheet. Toast for 6-8 minutes until golden. Set aside to cool.
In a large mixing bowl using an electric mixer, cream together cream cheese, condensed milk and pineapple juice until smooth. Add marshmallow fluff whipping just until combined.
- By hand fold in the pineapple, coconut, cherries and pecans. Reserve 2 Tbsp pecans for garnish. Add 2/3 of the whipped topping. Mix well.
Spread filling into cooled crust. Cover and chill for 4 hours or overnight.
Before serving, garnish the top with the remaining whipped topping, reserved pecans and additional cherries. Store chilled.