Millionaire Pie

There are some recipes that instantly make you feel like summer has arrived, and Millionaire Pie is absolutely one of those desserts. Light, fruity, creamy, and sweet—with a little crunch and just the right touch of tang—this no-bake pie is everything I crave when the weather heats up or when I need something simple yet impressive for a potluck or holiday dessert table.

I first stumbled across this pie at a family reunion years ago, and it was love at first bite. It’s one of those desserts that makes you pause mid-conversation and go, “Wait…what is this and can I get the recipe?” I was hooked—and thankfully, it turned out to be as easy to make as it is delicious. No oven, no fuss, and every bite feels like a tropical vacation.

This pie is rich without being heavy, thanks to the combination of sweetened condensed milk, whipped topping, and juicy crushed pineapple. Throw in the sweet crunch of pecans, chewy coconut flakes, and those signature chopped maraschino cherries, and it’s no wonder this dessert has stood the test of time in so many Southern kitchens.

Let’s dive into the first steps of making this easy, crowd-pleasing treat.

Ingredients You’ll Need

Before we jump into the recipe, here’s a quick look at what you’ll need to have on hand:

• 20 ounces canned pineapple, drained very well

• 14-ounce can sweetened condensed milk

• ¾ cup sweetened coconut flakes

• ¾ cup chopped maraschino cherries, dried before chopping

• ½ cup chopped pecans

• ¼ cup fresh squeezed lemon juice

• 2 tablespoons maraschino cherry juice

• 8-ounce tub whipped topping, divided use (like Cool Whip)

• 1 (9-inch) graham cracker crust

Note: Make sure the pineapple is fully drained and the cherries are patted dry before chopping. Too much moisture can prevent the pie from setting properly.

STEPS: Mixing Up the Filling

Alright, let’s get started with the heart of the recipe—our creamy, fruity pie filling.

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Step 1: Combine the Base Ingredients

Grab a large mixing bowl, because you’re going to need plenty of space for all the good stuff. Add your drained pineapple, sweetened condensed milk, coconut flakes, chopped maraschino cherries, chopped pecans, lemon juice, and cherry juice.

Give everything a good stir until it’s completely combined. It’ll look like a colorful, creamy mixture that smells amazing right out of the bowl. If you’re anything like me, you’ll be tempted to sneak a spoonful at this point—just saying!

Step 2: Fold in the Whipped Topping

Now it’s time to lighten things up a bit. Take half of the whipped topping (that’s about 4 ounces) and gently fold it into the fruit and nut mixture. Use a rubber spatula and go slowly—you want to keep that fluffy texture intact while making sure everything’s evenly mixed.

This step is key to getting that dreamy, mousse-like consistency that makes this pie so irresistible. You’ll notice the filling thickening up a bit and taking on that creamy, velvety look we’re going for.

STEPS: Assembling the Pie

Once your filling is ready, it’s time to bring it all together.

Step 3: Fill the Graham Cracker Crust

Take your 9-inch graham cracker crust and spoon the mixture in. It’s going to be full—very full—and that’s okay. Just use a spatula to press the filling in gently and smooth the top.

Don’t worry if it looks a little heaping; this pie is meant to be generous, and the filling holds together well once chilled.

Now that your creamy, fruit-packed filling is nestled into that buttery graham cracker crust, you’re already 90% of the way to dessert heaven. But here’s the deal—Millionaire Pie isn’t just about throwing ingredients together. It’s also about giving everything enough time to chill and come together perfectly. That’s when all those tropical flavors really start to shine.

This part of the recipe is all about patience, presentation, and a few smart tricks to take your pie from good to unforgettable. Whether you’re making it for a family BBQ, a baby shower, or just a “treat yourself” moment on a summer evening, these next steps are what give this pie its signature texture and wow factor.

Let’s wrap up the recipe, then dive into some variations and helpful tips.

STEPS: Letting It Set and Getting It Ready to Serve

Step 4: Chill Until Firm

Once your pie is assembled, it’s time to let the refrigerator do the rest. Cover the pie loosely with plastic wrap or foil and pop it into the fridge for at least 4 hours.

But here’s the real secret: overnight chilling is even better. That extra time gives the filling a chance to firm up completely and allows all the flavors to meld into something truly special. The lemon juice and cherry juice add just enough tartness to balance the sweet, while the pineapple and coconut soak up all that creamy richness.

Step 5: Garnish and Slice

When you’re ready to serve, go ahead and slice it up. This pie will be rich, so smaller slices usually go a long way. Top each slice with a dollop of the remaining whipped topping, or pipe it on for a fancier touch if you’re serving guests.

Want to add a little flair? Sprinkle on some extra chopped pecans or place a cherry on top of each slice. It adds color and texture, and honestly, it just makes the pie look even more inviting.

Tips for Making the Perfect Millionaire Pie

This recipe is super forgiving, but here are a few tried-and-true tips to help you get the best results every single time:

• Drain, drain, drain that pineapple. I can’t say this enough. Extra moisture will keep your pie from setting up properly, and no one wants a soggy crust. Press the pineapple into a strainer with a spoon to really get that juice out.

• Dry the cherries before chopping. Maraschino cherries are sweet and juicy—but again, too much liquid can water things down. Lay them on paper towels and blot well before chopping.

• Use fresh lemon juice if possible. Bottled lemon juice works in a pinch, but fresh gives a brighter, cleaner flavor that really balances the sweetness.

• Go nuts—or don’t. Pecans add crunch and a buttery richness that pairs perfectly with the creamy filling. But if you’re serving someone with a nut allergy, it’s okay to leave them out. You can even substitute crushed pretzels or toffee bits for a little texture without the allergens.

Make It Your Own: Fun Variations to Try

One of the best things about Millionaire Pie is how easy it is to customize. Here are a few simple swaps and additions you can play around with:

• Add crushed graham crackers or vanilla wafers on top for a little crunch and visual contrast.

• Stir in mini marshmallows for a fluffier texture and a fun surprise in every bite.

• Use a chocolate cookie crust instead of graham cracker for a twist that’s a little more decadent.

• Swap the pineapple for mandarin oranges or mango chunks for a different fruity vibe.

• Add a splash of coconut extract to intensify the tropical flavor if you really want to go all-in.

You’ve made it to the final stretch, and by now your Millionaire Pie is chilling away in the fridge—or maybe even ready to slice! Whether this is your first time making it or you’re a seasoned fan looking for a few new tips, I wanted to wrap things up with a quick FAQ section that covers the most common questions I get about this easy, tropical-inspired dessert.

From storage tips to ingredient swaps, this is your go-to guide for making sure your pie turns out perfectly every time.

Frequently Asked Questions About Millionaire Pie

1. Can I make Millionaire Pie ahead of time?
Absolutely! In fact, making it ahead is highly recommended. The flavors improve and the filling sets better when the pie chills overnight. You can make it up to 2 days in advance—just keep it covered in the fridge.

2. How long does Millionaire Pie last in the fridge?
If stored properly in an airtight container or covered tightly, it’ll stay fresh for about 3 to 4 days in the refrigerator. After that, the texture might start to get a little too soft.

3. Can I freeze Millionaire Pie?
Yes, this pie freezes surprisingly well. Wrap it tightly in plastic wrap and foil, then freeze for up to one month. When ready to eat, thaw it in the refrigerator overnight. The texture will be slightly firmer, almost like an icebox pie, but still delicious.

4. Can I use fresh pineapple instead of canned?
Fresh pineapple has enzymes that can break down the filling and prevent it from setting properly. Canned pineapple is ideal here because it’s cooked during processing, which neutralizes those enzymes. Stick with the canned version—and make sure it’s drained well.

5. What can I use instead of pecans?
If you’re not a fan of pecans or need a nut-free version, try crushed pretzels, toasted coconut, or even mini chocolate chips for a little extra indulgence. The key is to add some texture.

6. Is there a way to make this pie less sweet?
This pie is meant to be rich and sweet, but you can reduce the sweetness slightly by using unsweetened coconut flakes and cutting back just a bit on the maraschino cherry juice. Just don’t skip the sweetened condensed milk—it’s what holds the whole filling together.

7. Can I use homemade whipped cream instead of store-bought whipped topping?
Yes, you can—but be aware that homemade whipped cream won’t hold its shape as long as Cool Whip or other stabilized toppings. If you plan to serve the pie the same day, fresh whipped cream works fine. Otherwise, stick with whipped topping for the best texture.

Final Thoughts: Why You’ll Keep Coming Back to This Pie

Millionaire Pie is the kind of dessert that checks all the boxes. It’s fast, easy, and doesn’t require turning on your oven—perfect for warm weather or busy weeks when you just want something sweet without all the effort. But more than that, it’s nostalgic. It reminds me of Sunday afternoons, backyard BBQs, and the kind of recipes that get passed down through generations.

What I love most is how flexible it is. You can tweak it to suit your taste, dress it up for a party, or keep it simple for a casual treat. Either way, it always delivers that creamy, fruity, tangy-sweet bite that keeps people coming back for more.

Millionaire Pie

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• Author: Sophia

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Description

Millionaire Pie is a no-bake, tropical-inspired dessert that’s rich, creamy, and incredibly easy to make. Packed with pineapple, cherries, coconut, and pecans, all folded into a sweet, tangy filling, it’s a crowd-pleasing treat that’s perfect for summer gatherings or holiday tables.

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Ingredients

Scale 1x2x3x

20 ounces canned pineapple, drained very well

14 ounce can sweetened condensed milk

¾ cup sweetened coconut flakes

¾ cup chopped maraschino cherries, dried before chopping

½ cup chopped pecans

¼ cup fresh squeezed lemon juice

2 tablespoons maraschino cherry juice

8 ounce tub whipped topping, divided use (such as Cool Whip)

1 (9-inch) graham cracker crust

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Instructions

1️⃣ In a large mixing bowl, combine the drained pineapple, sweetened condensed milk, coconut flakes, chopped maraschino cherries, chopped pecans, lemon juice, and maraschino cherry juice. Stir until fully combined.

2️⃣ Fold in half of the whipped topping gently until evenly incorporated.

3️⃣ Spoon the filling into the graham cracker crust. The mixture will be heaping—use all of it and smooth the top with a spatula.

4️⃣ Cover the pie and refrigerate for at least 4 hours, or overnight, to set properly.

5️⃣ When ready to serve, slice and garnish each piece with a dollop of the remaining whipped topping, if desired.

Notes

Be sure the pineapple is thoroughly drained to avoid a soggy pie. For best flavor, chill the pie overnight to allow all the flavors to meld. This dessert is versatile and can be topped with extra cherries or a sprinkle of chopped pecans for presentation.