Millionaire Pie Recipe
If you love creamy, fruity, no-fuss desserts, this Millionaire Pie Recipe is about to become your new summer favorite—no oven, no stress, just a cold, dreamy slice of sweetness in a graham cracker crust.
Millionaire Pie is an old-fashioned Southern icebox pie that tastes like sunshine in a pan. It’s a no bake millionaire pie made with a graham cracker crust, crushed pineapple, sweetened condensed milk, coconut, maraschino cherries, pecans, and a fluffy whipped topping.
I grew up seeing this classic millionaire pie at church potlucks and family reunions, usually sitting right next to the banana pudding and the “mystery” Jell-O salad. Now, as a 50-year-old mom and very proud “Aunt Who Brings Dessert,” this creamy millionaire pie is my go-to make ahead pie for hot summer days, holidays, and those “I need something easy but impressive” moments.
It’s sometimes called pineapple coconut pie or condensed milk pie, and there are a hundred little family versions floating around. This is my favorite blend: rich but not heavy, sweet but still bright from the pineapple and lemon, with just enough crunch from the pecans and coconut.
Why You’ll Love This Millionaire Pie Recipe
- No oven needed – This no bake millionaire pie is perfect when it’s too hot to even think about turning on the oven.
- Fast to pull together – About 15–20 minutes of hands-on time, then the fridge does the rest.
- Make-ahead friendly – This vintage icebox pie actually tastes better after it chills overnight.
- Crowd-pleasing flavor – Creamy, tangy, sweet, and a little nutty; it hits all the dessert notes.
- Easy ingredients – Everything is pantry or grocery-store basic; no special trips needed.
- Simple enough for beginners – If you can stir and spread, you can make this easy millionaire pie.
- Great for entertaining – It slices beautifully and travels well to potlucks, picnics, and cookouts.
- Customizable – Easy to tweak into a lighter, nut-free, or more tropical version without fuss.
- Budget-conscious “fancy” – It looks and tastes like a bakery dessert, but uses very affordable ingredients.
- Year-round potential – A classic summer dessert pie that also works on Easter, Mother’s Day, or even Thanksgiving dessert tables.
Ingredients
Here’s everything you’ll need for this classic millionaire pie. I’ll include a few tips and easy swaps along the way.
For the crust (or use store-bought):
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
(You can use a ready-made 9-inch graham cracker crust if you’re short on time.)
For the creamy millionaire pie filling:
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened to room temperature
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple, well drained
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted, if you like a deeper flavor)
- ½ cup chopped maraschino cherries, drained and patted dry
- 1 (8-ounce) tub frozen whipped topping (like Cool Whip), thawed
For topping (optional but pretty):
- Extra whipped topping or fresh whipped cream
- Extra cherries, pecan halves, or toasted coconut
- Thin lemon slices for garnish
Ingredient tips:
- Cream cheese – Use full-fat for the creamiest texture; lower-fat works, but the pie won’t be quite as lush.
- Pineapple – Draining is key. Press gently in a fine-mesh strainer to remove excess juice so the filling sets well.
- Whipped topping – Cool Whip-style topping gives that vintage icebox pie texture; if you prefer real whipped cream, see the Variations section.
- Graham crackers – Honey grahams give the best flavor; you can also use vanilla wafers for a softer, more old-timey taste.
Directions
1. Make the graham cracker crust (or grab a premade one)
- Crush the graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin.
- In a medium bowl, stir together graham cracker crumbs and sugar, then pour in melted butter and mix until everything feels like wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to really pack it down so it holds together.
- Chill the crust in the fridge for at least 20 minutes while you make the filling. (You can also bake it at 350°F for 8–10 minutes if you like a firmer crust, but it’s not required.)
2. Beat the creamy base
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 1–2 minutes. Scrape down the sides of the bowl.
- Add the sweetened condensed milk, lemon juice, and vanilla. Beat again until the mixture is silky and thick, with no lumps. The lemon helps the filling firm up and brightens the flavor.
3. Fold in the “millionaire” mix-ins
- Gently fold in the drained crushed pineapple, shredded coconut, chopped pecans, and maraschino cherries with a spatula.
- Add the thawed whipped topping and fold just until everything is blended and no white streaks remain. Try not to stir too hard; keeping it light and airy helps the pie stay fluffy.
4. Fill and chill
- Spoon the filling into the chilled graham cracker crust and spread it into an even layer with a spatula.
- Cover the pie tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best texture. The longer chill gives you neater slices.
5. Garnish and serve
- Before serving, top your millionaire pie with extra whipped topping, cherries, pecan halves, and/or a sprinkle of toasted coconut.
- Slice with a sharp knife, wiping the blade between cuts for cleaner slices, and serve cold.
You’ll know it’s ready when the center feels set and doesn’t slosh if you gently shake the pan.
Servings & Timing
- Yield: 1 (9-inch) pie – about 8–10 slices
- Prep Time: 20 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: About 4 ½–6 ½ hours, mostly unattended
This easy millionaire pie is the kind of dessert you make in the morning (or the night before) and forget about until it’s time to show off.
Variations
You know what? One of the reasons this classic Southern millionaire pie has stuck around for generations is that it’s so adaptable. Here are some simple twists:
- Tropical Millionaire Pie – Add ½ cup drained mandarin oranges and swap pecans for chopped macadamia nuts.
- Nut-Free Millionaire Pie – Leave out the pecans and add an extra ½ cup coconut or ½ cup mini marshmallows for texture.
- Lighter Version – Use light cream cheese, fat-free sweetened condensed milk, and a light whipped topping; the pie will still be creamy, just a bit less rich.
- Cherry-Lovers Pie – Double the cherries to 1 cup and add ¼ teaspoon almond extract for a cherry-almond spin.
- Graham Cracker Crust Pie Bars – Press the crust into an 8×8-inch pan, add the filling, chill, and slice into bars for party-friendly portions.
- Holiday Millionaire Pie – Add a pinch of cinnamon and nutmeg, and swap pecans for walnuts for a cozier flavor that works for Thanksgiving or Christmas.
Storage & Reheating (Well… Re-Chilling)
Millionaire pie is a cold, creamy dessert, so we’re talking about chilling and freezing rather than reheating.
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Fridge:
- Store the pie covered in the refrigerator for up to 4 days.
- I like to cover the pan with foil and keep garnishes off until close to serving so they stay fresh.
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Freezer:
- Freeze the whole pie (well wrapped) or individual slices for up to 2 months.
- Let it sit at room temperature for 15–20 minutes before slicing, or thaw overnight in the fridge.
- Frozen slices have a semi-frozen, ice cream cake feel that’s lovely on a hot day.
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Make-Ahead Tips:
- For best results, make the pie 1 day ahead and garnish it the day you plan to serve.
- If you’re traveling with it, chill it well, then place it in a cooler with ice packs; it holds up beautifully.
Notes From My Kitchen
- Drain that pineapple really well. This is the number-one key to a firm, sliceable pineapple coconut pie. I usually press it in a mesh strainer with the back of a spoon and let it sit for a few minutes.
- Soften the cream cheese fully. Cold cream cheese will leave little bits in your filling. Take it out of the fridge at least 30–45 minutes before you start.
- Toast the pecans and coconut (if you have time). A quick toast in a dry skillet or a 350°F oven for 5–7 minutes makes the flavors deeper and more “bakery-style.” Just watch closely so they don’t burn.
- Adjust the sweetness to your taste. This is a condensed milk pie, so it’s naturally sweet. If you like things less sweet, you can cut the cherries to ¼ cup and add a tablespoon more lemon juice.
- Let it chill overnight for the cleanest slices. Four hours works, but overnight gives you that classic vintage icebox pie texture that slices like a dream.
- Use a deep pie dish if you can. This is a generous filling—deep-dish or a disposable aluminum pie pan with higher sides both work well.
FAQs
1. What is Millionaire Pie, exactly?
Millionaire pie is a no-bake, creamy fruit and nut pie—usually with pineapple, cherries, coconut, and pecans—set in a graham cracker crust with a sweetened condensed milk and whipped topping filling.
2. Why is it called “Millionaire” Pie?
No one knows for sure, but most folks say it tastes so rich and indulgent, it feels “fit for a millionaire,” even though the ingredients are simple and budget-friendly.
3. Can I use fresh pineapple instead of canned?
You can, but it can sometimes keep the filling from setting because fresh pineapple has more enzymes and juice. If you try it, cook it gently first and drain very well.
4. Can I make this millionaire pie recipe without Cool Whip?
Yes. Whip 1 ½ cups cold heavy cream with 2–3 tablespoons powdered sugar to stiff peaks and fold it in instead. The texture will be a little softer and more “homemade,” but very delicious.
5. My pie didn’t set. What went wrong?
Most often, the pineapple wasn’t drained enough, or the pie didn’t chill long enough. Give it at least 6 hours and make sure the filling ingredients are well mixed.
6. Can I leave out the nuts for allergies?
Absolutely. Just skip the pecans and add more coconut or a handful of mini marshmallows. It still tastes like classic Southern millionaire pie, just without the crunch.
7. Can I use a different crust?
Yes. A vanilla wafer crust or shortbread crust is wonderful for this summer dessert pie. Even a chocolate cookie crust works if you like a fruity chocolate combo.
8. Is this a good make-ahead dessert for parties?
It’s excellent. This make ahead pie holds up well for up to 2–3 days in the fridge, which makes it a stress-free choice for birthdays, cookouts, and holidays.
Conclusion
This Millionaire Pie Recipe gives you everything you want in a classic vintage icebox pie: creamy, fruity filling; a crisp, buttery graham cracker crust; and a no-bake method that fits busy schedules and hot weather. It’s the kind of easy millionaire pie that feels nostalgic and special, yet comes together with simple pantry ingredients.
If you make this millionaire pie, I’d love to hear how it goes—tell me if you served it for a summer barbecue, a Sunday supper, or just a quiet night at home. Leave a comment, share your own family twists, and then check out some of my other no-bake and make-ahead desserts to keep your fridge (and your favorite people) happily stocked.
Millionaire Pie
Ingredients
- 1 1/2 cups graham cracker crumbs about 10–12 full sheets
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 store-bought 9-inch graham cracker crust optional, instead of homemade crust
- 14 ounces sweetened condensed milk 1 can
- 8 ounces cream cheese softened to room temperature
- 1/4 cup fresh lemon juice about 1–2 lemons
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple well drained; 1 can
- 1 cup sweetened shredded coconut
- 1 cup pecans chopped; toasted if desired
- 1/2 cup maraschino cherries chopped, drained, and patted dry
- 8 ounces frozen whipped topping thawed, such as Cool Whip; 1 tub
- extra whipped topping or fresh whipped cream for topping, optional
- extra maraschino cherries, pecan halves, or toasted coconut for garnish, optional
- thin lemon slices for garnish, optional
Instructions
- Crush the graham crackers into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin until very fine.1 1/2 cups graham cracker crumbs
- In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it down well so it holds together. Chill the crust in the refrigerator for at least 20 minutes while you make the filling. (If you prefer a firmer crust, you can bake it at 350°F for 8–10 minutes and let it cool completely before filling.) If using a store-bought crust, skip to the filling step.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter, 1 store-bought 9-inch graham cracker crust
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Scrape down the sides of the bowl as needed.8 ounces cream cheese
- Add the sweetened condensed milk, fresh lemon juice, and vanilla extract to the cream cheese. Beat again until the mixture is silky, thick, and completely smooth with no lumps. The lemon will help the filling firm up and brighten the flavor.14 ounces sweetened condensed milk, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract
- Gently fold in the well-drained crushed pineapple, shredded coconut, chopped pecans, and chopped maraschino cherries using a spatula. Mix just until evenly distributed.20 ounces crushed pineapple, 1 cup sweetened shredded coconut, 1 cup pecans, 1/2 cup maraschino cherries
- Add the thawed whipped topping and fold gently into the mixture until fully blended and no white streaks remain. Avoid stirring too vigorously so the filling stays light and fluffy.8 ounces frozen whipped topping
- Spoon the filling into the chilled graham cracker crust and spread it into an even layer with a spatula, mounding slightly if needed.
- Cover the pie tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best texture and cleanest slices. The center should feel set and not jiggle loosely when gently shaken.
- Just before serving, top the pie with extra whipped topping or whipped cream and garnish with additional cherries, pecan halves, toasted coconut, and/or thin lemon slices, if desired. Slice with a sharp knife, wiping the blade between cuts for neat slices, and serve cold.extra whipped topping or fresh whipped cream, extra maraschino cherries, pecan halves, or toasted coconut, thin lemon slices
