Millionaire Pie

A slice of pie topped with a maraschino cherry and whipped cream being lifted from the full pie.

A no-bake pie that tastes like a million bucks! Millionaire Pie is a classic Southern favorite loaded with pineapple, cherries, coconut, and pecans in a sweet creamy filling in a buttery graham cracker crust.

Course Dessert

Cuisine American

Keyword Millionaire Pie

Prep Time 30

Cook Time 0

Chill Time 3

Total Time 3 30

Servings servings

Calories 462kcal

Author Michelle

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs (about 12 full sheets)
¼ cup sugar
6 tablespoons butter melted

Filling

1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese softened
3 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 can (20 ounces) crushed pineapple drained well
1 cup maraschino cherries drained and chopped
1 cup sweetened flaked coconut
1 cup chopped pecans
1½ cups whipped topping plus more for topping if desired

Instructions

Graham Cracker Crust

Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
In a large mixing bowl, add graham crackers and sugar. Whisk together.
Pour in butter and whisk again.
Pour the mixture into an ungreased deep 9-inch pie dish.
With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that will make the crust too hard and solid. Pack just until no longer crumbly. Set aside.

For the Filling

In a large mixing bowl, whisk together cream cheese, condensed milk, lemon juice, and cherry juice until smooth.
Add remaining ingredients except whipped topping and stir to combine.
Gently fold in whipped topping.
Pour into crust.
Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Video

Notes

Storage: Cover and store in the refrigerator for up to 5 days.
Freezer Directions: Wrap tightly and and freeze for up to three months. Thaw in the refrigerator before serving.

Nutrition