Millionaire Pie – Easy No Bake Recipe

Sharing is caring!

Millionaire pie – this super quick and easy, old fashioned grandma’s recipe with rich, tropical taste can be served for potluck, parties or holidays and it’ll surely be a hit! This decadent and delicious pie with rich creamy filling made with condensed milk and whipped topping, loaded with pineapple, coconut, pecans and maraschino cherries, on graham cracker crust has a divine taste.   

Millionaire Pie

This no bake pie is so quick and easy to make.  You’ll have a tropical flavor on your plate in only 10 minutes! Why do I like  Millionaire pie so much: It’s quick and easy to make. It’s no bake, perfect for hot summer days. 

Some ingredients can be left out if you don’t like them, for example, maraschino cherries, or  you can use some other ingredient instead, like walnuts or macadamia walnuts instead of pecans. It’s always a hit at gatherings!

Millionaire Pie

Which ingredients are necessary to make Millionaire pie:  

• Graham cracker crumbs
• unsalted butter
• granulated sugar
• sweetened condensed milk
• whipped topping or cool whip
• crushed pineapple
• maraschino cherries
• toasted pecans
• sweetened flaked coconut
• freshly squeezed lemon juice
• maraschino cherry juice

The amount of ingredients and preparation details are in the recipe card at the bottom of the post.

Millionaire Pie – ingredients

How to make  Millionaire pie?

Step 1. Make the graham cracker crust and press it into the pie plate. It’s simple, easy and there is no baking.  You can use store-bought graham cracker crust for even faster preparation, but I still prefer homemade crust. 

Make the graham cracker crust

Step 2. Make the filling. Mix the ingredients for the filling and add the whipped topping, fold to combine.

Make the filling

Step 3. Spread the filling over the crust and top with whipped cream, then decorate.

Spread the filling over the crust and top with whipped cream

Tips and tricks:

Squeeze all the liquid from the pineapple, so that your pie does not become runny. Put the pineapple in a sieve to rest for a few minutes and then press it with a spatula until the liquid is completely drained. The safest way to drain the liquid out of the pineapple is to use a large cheesecloth (so you can collect the corners). Place the cheesecloth over the sieve. Put crushed pineapple in it . Squeeze out the liquid by pressing with a spatula, then gather the corners of the cheesecloth and twist to squeeze out as much juice as possible.

Do not leave out the lemon juice, it’s essential for thickening your pie!

A simple pie recipe

Can it be prepared ahead of time? 

Yes, it is best to prepare it one day before serving. It takes that long for the flavors to combine, and that’s when the pie is the tastiest.

How to store it? 

If there are any pieces left, wrap the pie plate, and leave it in the fridge for up to 5 days.

Can Millionaire pie be frozen?

Yes, wrap it well in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.

Millionaire Pie – easy no bake recipe

If you are a fan of tropical flavors, take a look at PINEAPPLE DREAM DESSERT and PINEAPPLE PRETZEL SALAD. If you’re a pie fan take a look at CREAM CHEESE LEMONADE PIE.

Pineapple Pretzel Salad

However you’re in the right place. This Millionaire pie is all you need. Enjoy it!

Continue to Content

Millionaire pie - a simple pie recipe

Yield: 8

Prep Time: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 10 minutes

Millionaire pie – this super quick and easy, old fashioned grandma’s recipe with rich, tropical taste can be served for potluck, parties or holidays and it’ll surely be a hit!  This decadent and delicious pie with rich creamy filling made with condensed milk and whipped topping, loaded with pineapple, coconut, pecans and maraschino cherries, on graham cracker crust has a divine taste.  

Print

Ingredients

CRUST:

• 1 1/2 cup graham cracker crumbs
• 6 tablespoon unsalted butter, melted
• 4 tablespoon granulated sugar

FILLING:

• 1/2 cup maraschino cherries, drained and chopped
• 18 ounces pineapple, crushed and well drained
• 1/2 cup pecans, toasted and chopped
• 1 cup sweetened flaked coconut
• 1 can (14 ounces) sweetened condensed milk
• 4 tablespoon freshly squeezed lemon juice
• 1 tablespoon maraschino cherry juice
• 1 1/2 cup whipped topping or cool whip

TOPPING:

• 1 cup whipped topping
• maraschino cherries, optional
• Chopped pecans, optional
• Flaked coconut, optional

Instructions

TO MAKE THE CRUST:

1. Spray a 9 inch pie plate with non stick cooking spray.  In a medium sized bowl, combine graham cracker crumbs, sugar and butter. Mix until the crumbs are evenly moistened.

2. Press on the bottom and sides of a 9 inch pie plate using a firm object (a measuring cup). Put it in the fridge while you prepare the filling.

TO MAKE THE FILLING:

3. In a large bowl put crushed and drained pineapple, chopped maraschino cherries, coconut flakes, chopped pecans, sweetened condensed milk, lemon juice, maraschino cherry juice and stir until all the ingredients are combined.

4. Gently fold in 1 1/2 cup of  whipped topping or cool whip. 

5. Add the filling to the graham cracker crust and spread evenly. Wrap and chill for 4 hours or overnight.

6. Before serving, top with 1 cup of whipped topping. Decorate with maraschino cherries , chopped pecans and coconut flakes.

Notes

• Squeeze all the liquid from the pineapple, so that your pie does not become runny. Put the pineapple in a sieve to rest for a few minutes and then press it with a spatula until the liquid is completely drained.
• The safest way to drain the liquid out of the pineapple is to use a large cheesecloth (so you can collect the corners). Place the cheesecloth over the sieve. Put crushed pineapple in it . Squeeze out the liquid by pressing with a spatula, then gather the corners of the cheesecloth and twist to squeeze out as much juice as possible.
• Do not leave out the lemon juice, it’s essential for thickening your pie!
• Add a few drops of red or pink food coloring to the filling for more intense color.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!