Recipe Overview
Why you’ll love it: Millionaire pie is a creamy, fruity icebox dessert with crunchy pecans and a sweet graham cracker crust. This easy no-bake pie is perfect for warm-weather gatherings.
How long it takes: 15 minutes prep, plus chilling (4 hours or overnight)
Equipment you’ll need: large mixing bowl, pie plate
Servings: 8
Millionaire pie is a classic Southern no-bake dessert that combines crushed pineapple, sweetened coconut, maraschino cherries, and toasted pecans in a silky, condensed-milk-based filling. The result is a tropical, retro-style pie that’s light, fluffy, and delightfully textured. It’s an ideal treat for barbecues, potlucks, and family dinners.
Reasons to Love Millionaire Pie
- Quick and simple. The filling comes together in minutes — no baking required.
- Refreshing texture. Chilled and airy, the pie is cool and creamy on hot days.
- Versatile for occasions. Great for casual gatherings, holidays, or a sweet weeknight finish.
- No-bake convenience. A reliable, make-ahead dessert for warm-weather entertaining.
Ingredient Notes
- Graham cracker crust: A homemade crust adds depth, but store-bought works fine. You can use up to a 10-inch crust if preferred.
- Maraschino cherries: Use stemless cherries and reserve 1 tablespoon of the cherry juice for color and flavor in the filling.
- Sweetened flaked coconut: Be sure to buy sweetened, not unsweetened.
- Crushed pineapple: Drain thoroughly; excess juice will make the filling too soft to slice cleanly.
- Pecans: Lightly toasting pecans enhances flavor—cool and chop them before adding.
- Sweetened condensed milk: This is different from evaporated milk; use sweetened condensed milk to achieve the proper sweetness and texture.
- Lemon juice: Fresh-squeezed lemon juice brightens and helps thicken the filling; avoid bottled if possible.
- Thawed whipped topping: Store-bought Cool Whip holds up better in the fridge than homemade whipped cream. Thaw overnight in the refrigerator and reserve some for garnish.
How to make Millionaire Pie
Prep the cherries. Drain a jar of maraschino cherries, reserving 1 tablespoon of the juice. Chop 1 cup of cherries for the filling and set the remaining cherries aside for garnish.
Drain the pineapple. Place crushed pineapple in a fine mesh strainer and press with a spatula or spoon to remove excess liquid.
Combine the filling. In a large bowl, stir together chopped cherries, reserved cherry juice, sweetened coconut, drained crushed pineapple, chopped pecans, sweetened condensed milk, and fresh lemon juice until evenly mixed.
Fold in whipped topping. Gently fold 1½ cups (about half of an 8 oz container) of thawed whipped topping into the filling to keep the mixture light. Avoid overmixing so the whipped topping doesn’t deflate.
Assemble the pie. Pour the filling into the prepared graham cracker crust and smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.
Garnish and serve. Top with the remaining whipped topping and reserved cherries just before serving.
Recipe Tips
- Drain pineapple thoroughly. Press in a fine mesh strainer to remove extra liquid so the filling holds its shape.
- Dry cherries for garnish. Rinse and pat dry reserved cherries to prevent color bleeding onto the topping.
- Try other toppings. Toasted coconut, extra chopped pecans, or small pineapple tidbits are all good options. If using fresh fruit, make sure it is well-drained and dry.
- Chill fully. For best texture and flavor, chill at least 4 hours; overnight is ideal. Note that the pie will not slice as cleanly as a dense cheesecake because of its fruity, textured filling.
- Stick to the ingredients. The balance of these ingredients helps the filling set. Major substitutions may affect texture and stability.
Storage Suggestions
Refrigerate: Cover and store the pie in the refrigerator for 4 to 5 days. It keeps well and maintains texture when chilled.
Freeze: Freeze in an airtight container or freezer bag for up to 3 months. Serve partially frozen — allow about 15 minutes at room temperature so it’s soft enough to slice, but don’t thaw completely.
More Pie Recipes
Fresh Blueberry Pie
Chocolate Peanut Butter Pie (No Bake)
Chocolate Pudding Pie
Homemade Pumpkin Pie
Millionaire Pie
Ingredients
- 1 (9 inch) graham cracker crust (homemade or store-bought)
- 1 jar (12 oz.) maraschino cherries, divided
- 1 tablespoon maraschino cherry juice (reserved)
- 1 cup sweetened flaked coconut
- 1 can (20 oz.) crushed pineapple, well drained
- ½ cup chopped pecans
- 1 can (14 oz.) sweetened condensed milk
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 container (8 oz.) Cool Whip, thawed and divided
Instructions
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Drain the maraschino cherries, reserving 1 tablespoon of juice. Chop 1 cup of cherries for the filling and set the rest aside for garnish.
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Drain the crushed pineapple well by pressing it in a fine mesh strainer to remove excess juice.
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In a large bowl, combine chopped cherries, reserved cherry juice, sweetened coconut, drained pineapple, chopped pecans, sweetened condensed milk, and lemon juice. Stir until combined.
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Gently fold in 1½ cups of thawed whipped topping (about half the container). Be careful not to overmix.
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Pour the filling into the prepared graham cracker crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
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Before serving, top with the remaining whipped topping and garnish with reserved cherries.
Notes
- Crust: If you bake a homemade graham crust, cool it completely before filling. A shortbread or cookie crust can also be used.
- Pecans: Toast pecans briefly in the oven, a skillet, or microwave for better flavor. Cool and chop; walnuts are a suitable substitute.
- Storage and freezing: Refrigerate covered for up to 4–5 days. To freeze, wrap tightly in an airtight container for up to 3 months and allow about 15 minutes to soften before slicing; do not thaw completely.
Nutrition
Nutrition information is an approximation.