Millionaire Pie
This classic Southern Millionaire Pie is a no-bake, creamy fruit and nut icebox pie with pineapple, cherries, coconut, pecans, and a silky condensed milk–cream cheese filling in a graham cracker crust. Perfect for hot days, potlucks, and make-ahead entertaining.
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
Notes
For the firmest, cleanest slices, drain the crushed pineapple very well and chill the pie overnight. Soften the cream cheese fully to avoid lumps. Toasting the pecans and coconut for a few minutes in a dry skillet or 350°F oven deepens the flavor. Store the pie covered in the refrigerator for up to 4 days, or freeze well-wrapped for up to 2 months; thaw slightly before slicing or enjoy semi-frozen for an ice cream–like texture.
Nutrition
Calories: 450kcal
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