Millionaire Pie
This no-bake Millionaire Pie is rich, fruity, and creamy! Packed with pineapple, sweet cherries, and pecans, it’s the perfect dessert for any occasion.
Millionaire Pie
Millionaire Pie is one of those an easy no bake dessert, perfect for satisfying your sweet tooth on hot days.
I like making this pie during the summer or for holidays when we don’t want to turn on the oven.
It’s light, refreshing, and always a crowd-pleaser.
If you need a simple dessert that looks pretty and tastes even better, millionaire pie is a great go-to.
Ingredients
Graham cracker crumbs: Crush graham crackers in a food processor to get crumbs.
Butter, melted: We use unsalted butter.
Sugar: Regular granulated sugar blends well in the crust.
Sweetened coconut flakes: Make sure to use sweetened flakes for the classic taste.
Crushed pineapple, well drained: Draining really well is important—press out the extra juice so the filling sets properly and doesn’t get runny.
Maraschino cherries, drained and chopped: Pat them dry with a paper towel to avoid extra moisture.
Chopped pecans
Sweetened condensed milk: This makes the pie rich and sweet—make sure not to swap it with evaporated milk, as they’re not the same.
Fresh lemon juice: If possible use freshly squeezed lemon juice.
Maraschino cherry juice: Adds just a hint of cherry flavor and a bit of pink color.
Whipped topping: Store-bought whipped topping is stabilized enough to hold up in the pie.
How to Make
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix until the crumbs are fully coated and the texture is like wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
Place the crust in the fridge to chill while you make the filling.
In a large bowl, add the sweetened coconut flakes, well-drained crushed pineapple, chopped maraschino cherries, and chopped pecans.
Pour in the sweetened condensed milk, fresh lemon juice, and maraschino cherry juice.
Stir everything together until well combined.
Gently fold in the whipped topping until the mixture is light and creamy.
Spoon the filling into the chilled crust and smooth out the top with a spatula.
Refrigerate the pie for at least 3 hours or until it’s firm and set.
Slice and serve cold.
Tips & Tricks
Use a pre-made graham cracker crust to save time if you prefer.
Make sure all canned ingredients are very well drained to avoid a watery filling.
Pat the maraschino cherries dry with paper towels before chopping to reduce excess moisture.
Chill the pie overnight for the firmest texture and easiest slicing.
Swap pecans for walnuts or if you want a nut-free version, leave out the nuts entirely.
Leftovers/Storage
Cover any leftover pie with plastic wrap or foil and store in the refrigerator for up to 4 days.
You can freeze it by wrapping the whole pie tightly in plastic wrap and foil; freeze for up to 1 month, then thaw in the fridge before serving.
F.A.Q.
Why did the crust fall apart when slicing?
It may need more butter or firmer pressing—next time, use the back of a spoon to pack it tightly.
What if my pie filling won’t fit in the crust?
You can save the extra filling and serve it in small bowls as a mousse-like dessert.
What if I forgot to drain the pineapple?
Your filling might be watery—try refrigerating longer, or stir in some crushed graham crackers to absorb excess moisture.
Millionaire Pie
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 Tablespoons butter melted
- ⅓ cup sugar
- 1 cup sweetened coconut flakes
- 20 ounce crushed pineapple canned, well drained
- 1 cup maraschino cherries drained & chopped
- ½ cup chopped pecans
- 14 ounces sweetened condensed milk
- 5 Tablespoons fresh lemon juice
- 1 Tablespoon maraschino cherry juice
- 1 ½ cups whipped topping
Instructions
- In a medium bowl combine the graham cracker crumbs, butter and sugar together.1 ½ cups graham cracker crumbs, 6 Tablespoons butter, ⅓ cup sugar
- Press the graham mixture into the bottom and up the sides of a 9 inch pie plate.
- Refrigerate the crust while you work on the filling.
- In a large bowl combine the coconut, pineapple, chopped cherries, pecans, condensed milk, lemon juice and cherry juice.1 cup sweetened coconut flakes, 20 ounce crushed pineapple, 1 cup maraschino cherries, ½ cup chopped pecans, 14 ounces sweetened condensed milk, 5 Tablespoons fresh lemon juice, 1 Tablespoon maraschino cherry juice
- Stir to combine.
- Next gently fold in the whipped cream.1 ½ cups whipped topping
- Pour your pie mixture into the crust.
- Set in the refrigerator for 3 hours to chill.
- Slice and serve!
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
