Millionaire Pie (No bake and only 5 Minutes to Prep!)


millionaire pie yummy

 Millionaire Pie  (No bake and only 5 Minutes to Prep!)

Love it?  Pin it to SAVE it!

Follow Spend With Pennies on Pinterest for more great recipes!

This has to be my favorite pie ever!  Of all time…  That’s quite a bold statement but I have no problem declaring that!

This pie has to be the easiest thing I’ve ever made!  Stir some things together and stick it in the fridge.  It really doesn’t get easier than that!

Note:  If you do adapt this recipe to your tastes, do not leave out the lemon juice.  The addition of lemon juice thickens the pie and if you skip it your pie will be runny.

millionaire pie yum

Follow on Pinterest

 

Millionaire Pie

Rating: 51

Yield: 1 pie (store bought graham crust)

Millionaire Pie

Ingredients

  • 1 prepared graham cracker crust
  • 1 cup sweetened flaked coconut
  • 1 can (15.25oz) crushed pineapple, well drained
  • 1 cup maraschino cherries, drained & chopped
  • 1/2 cup chopped pecans
  • 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
  • 5 tablespoons lemon juice
  • 1 tablespoon maraschino cherry juice
  • 1 1/2 cups whipped topping (plus extra for garnish if desired)

Instructions

    Follow Spend With Pennies on Pinterest for more great recipes!
  1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
  2. Gently fold in whipped topping. Pour into crust.
  3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.
Sharing of this post is both encouraged and appreciated.  Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent.  Recipes including exact wording and photographs are Copyright of SpendWithPennies.com.  Any unauthorized use of content or photos from SpendWithPennies.com is a violation of our Copyright.
http://www.spendwithpennies.com/millionaire-pie-5-minutes-to-prep/

More dessert recipes here

 

 

This recipe was adapted from Eagle Brand


This post may contain affiliate links, view our Disclosure Policy

Comments

  1. deloreslaughlin says

    I add mandarin oranges double the recipe and place in 9×13 dish,every body at church wonts me to bring
    it every time we have a meal..

    • Terry says

      How do you prepare the bottom of the 9×13 pan? Please give how many graham crackers to crush & ingredient/s to make crust for this size dish. Thank you!

      • Cindy says

        I always prepare at least 2-3 whole pkgs of graham crackers with at least 1/4 cup melted butter(enough to hold together the crackers), and 3 TBSP sugar together and smash to the bottom of the 9×13.

        • Terry says

          Thank you Cindy! The picture in the original receipe looks like a regular sized pie dish but my daughter prepared this a few days ago and she used a ready-made g.c. crust and of course found out it made too much for one pie of that size. When asked if it would go in a 9×13 sized pan she said yes! Thanks again!

    • says

      I haven’t tried it that way but I feel like it would probably work. If you do try it, please let us know how it works for you as others might be wondering the same thing! :)

    • Denisse says

      Te lo traducire, de ingredientes necesitas:

      1 base para pay de las que ya tienen la galleta incluida
      1 taza de coco rallado
      1 lata de piñas en trocitos bien escurrida
      1 taza de cerezas maraschino escurridas y cortadas en trozos pequeños
      media taza de nueces picadas
      1 lata de leche condensada que en Mexico seria como la lechera
      5 cucharadas de jugo de limon
      1 cucharada del jugo de las cereas
      1 1/2 taza de crema batida

      y pues primero combinas todas las frutas, nueces y coco y después le agregas la crema batida sin mezclarlo mucho, después esa mezcla la pones en la base de pay con la galleta y lo refrigeras por 3 horas o toda la noche.

      Espero que te ayude en algo :)

    • says

      You can skip the cherries if you can’t have them and make it without. The strawberries may have too much moisture if they are fresh. Another option would be canned peaches or other canned fruit drained well and chopped.

      • says

        Re: Millionaire Pie substitutions You said strawberries might be too watery to replace the cherries in the recipe, and suggested using drained peaches. The peaches would be more watery than the strawberries!

        • says

          I make a similar pie where I drain the peaches very well and haven’t found them to be watery. I’ll have to give it a try next time I make this and report back. :)

  2. Laurraine S says

    Hi Holly, I’ve just found your great blog through pinterest. Loving your work. . :-) For us in New Zealand please what is the whipped topping?

  3. Terry says

    Holly, my daughter made this last night and said it is really good BUT THE SIZE OF THE PAN or how many pies this makes is missing. I told her everything over the phone from this receipe as it is written here and assumed a regular sized ready made graham cracker pie shell would do…WRONG! My daughter said it would make (2) 8 inch pies or possibly one 9×13? Please include this missing information and what size pan or pie shells/plate you use. THANK YOU!!!

    • Jenny says

      I have a recipe on how to make sugarfree sweetened condensed milk. I will post as soon as I find it. I to am a diabetic.

  4. Jumpin Bean says

    Has anyone tried this with a chocolate Oreo cookie crust? (I’m not fond of graham cracker crust.)

    • CHARLOTTE CHADWICK says

      IT IS HEAVEN !!! WITH CRUSHED OREO CRUST!!! IF YOU CAN’T HAVE THE CHERRIES TRY DRIED CRANBERRIES JUST SOAK IN A LITTLE WARM RUM ABOUT AN HOUR BEFORE YOU ARE READY TO MAKE AND DRAIN ON A PAPER TOWEL BEFORE PREPARING .

      • September Pope says

        Would anyone know what could be used as a substitute for coconut? I have a severe allergy to it and would love too try the pie. It looks so good.

      • chacha says

        I have made this with crushed OREO COOKIES in PARFAIT CUPS and you can also freeze these and take out when you want a YUMMY DESERT.

    • Julie says

      I’m not a fan of graham cracker crumb crust either, so I like to use vanilla wafers (crushed up), mix with melted butter, and voila. You have a great vanilla crumb crust.

  5. Jumpin Bean says

    HELP! How come when I try to print the recipe it comes out in several pages of a 4″ strip on each page instead of 1 full page? I end up with more banner ads that I do of what I originally wanted. Arg!

  6. Winnie says

    I was disappointed in this pie….it was runny, and much too sweet. It didn’t cut like regular pie. I won’t be trying it again. I followed directions to the T what did I do wrong, by the way I used cool wh
    ip.

      • Winnie says

        Hi there,,,,,what does the lemon juice do in the pie……….I used a little orange juuce instead….the condensed milk made the pie toooo sweet…. I served the pie but it didn’t cut out of the pan like a pie…..most of it went into the garbage…..so disappointed. Yes I dried the pineapple in a towel, and didn’t even put in the cherry juice…..tooo runny. Was I supposed to put the pie iin the freezer

        • says

          The lemon juice reacts with the condensed milk to thicken it. If you skipped the lemon juice that would likely be why your pie didn’t set. You do not need to put it in the freezer.

    • Julie says

      You might try dissolving 1/2 small pkg. orange Jell-O in a bit of hot water, then cool and add to the filling. The gelatin in the Jell-O will firm up the pie, and add a nice orange flavor as well :-) Pineapple Jell-O would work, too.

  7. Donna says

    I don’t like pecans could I substitute another nut or leave them out all together? I like walnuts, peanuts, and cashews but don’t if they would go with the other ingredients. Thanks.

    • says

      You could try any of those nuts (although I don’t feel peanut flavor would match well) or you could leave the nuts out completely and the recipe would still work fine. :)

  8. Debbie Laws says

    I made this pie following the directions to the T…it was way to runny so I decided to add some extra coconut, it helped some but it still wouldn’t set up as the pictured pie…gonna keep trying variations because I love all the ingredients in it..it was still very yummy, just very runny.

  9. Patricia Weaver says

    I have been making a similar recipe for years, and is awesome also. It’s called Broken Glass. Made with Whipping cream, Pineapple juice, Sugar, Gelatine Jello.etc. And Then there is Sex in a Pan!

  10. Paula says

    I’ve made this for years and call it Million Dollar Pie. I usually only use strawberries or pineapple. Thought about using both but to add even more fruit and nuts. I think I’ll be in heaven. Will have to try it. Thanks!!

  11. Judy says

    What are Graham crackers, not sure if available in Australia, what could I substitute and also I don’t think Cool Whip is available here do you know of a substitute?

    • says

      From what I’ve read they are not available in Australia.. it’s basically a cookie/biscuit. Martha Stewart has a recipe for homemade graham crackers.

      If you have access to digestive biscuits or even vanilla wafers cookies, those would work too.

  12. Sandy says

    I don’t think I drained the pineapples enough what can I do to make it less runny? It’s in the fridge right now still in the bowl

  13. Lynne Prestenback says

    My Aunt made this pie for years, after she passed on I had to make it for the family we called it a refrigerate pie. We love this pie.

  14. Sandy says

    I did add the right amount of lemon juice but don’t think I drained the pinapple very well. Should I add more cool whip?

    • says

      You could try that… and if that doesn’t work just spoon it into a glass, top with some extra cool whip and a cherry. Millionaire parfait. ;) I am sure it will taste just as wonderful!

  15. Larsador says

    This sounds delicious! I’m making it tonight for tomorrows dessert. Is it really only 1 1/2 cups cool whip? Or do I use a whole 8 ounce container of cool whip?

  16. debbie grosinski says

    I made this today and let it stay in the refrigerator for 6 hours and it was absolutely delishhh… I followed the directions exact and it came out perfect… :)

  17. elaine jay says

    I have made this and substituted the eagle brand milk for vanilla yogurt…i also do not put it in a pie crust…i just use it as a dessert in a bowl

  18. Gail Sharon says

    I go out and buy the crust…they r making them a little bigger……I made this pie….it was very good…and very easy to make….yum

    • says

      I haven’t tried it without pineapple but you could possibly try another type of canned fruit (such as peaches or pears) well drained and dabbed dry. (Just be sure not to leave out the lemon juice! :) )

    • says

      I haven’t tried it that way but if you do try it, please let us know how it works out. Please be sure not to skip the lemon juice,that’s what thickens up the pie.

      • Jeannie says

        I’ve made a similar dessert, Banana Split Pie, and real whipped cream does not work. Becomes too runny too quickly. Stick to the cool whip.

    • tosha says

      Lemon juice will curdle the whipped cream. You need to use a nondairy whipped topping like cool whip.

    • says

      I haven’t tried it that way. If you do try it please let us know how it works out for you (just be sure not to miss the lemon juice). :)

  19. Carolyn Davis says

    I learned to make this pie in 4th grade some 30 yrs ago, it is so good that one time I dropped one on the floor my aunt scooped it up an ate it anyway, we use fruit cocktail drained no coconut.

  20. Deanna says

    I have never made this but first thing that came to mind is the pineapple and coconut are screaming for macadamia nuts so I would use that instead of pecans…or maybe pistachios. I would toast them first and maybe the coconut too. My inclination is go with a chocolate graham crust but that may prove to too much and regular graham may taste better. It would warrant some experimenting but bet it would be really good.

  21. Crystal Fortner says

    I did this one too. But instead of the Graham Cracker Crust. I mixed mixed 1/2 cup flour, 3/4 chopped pecans and 1 and 1/2 Sticks Butter, softened butter. Then I pressed it into 13x9x2″ pan and cook for 20 minutes at 350 degrees. Cooled and added filling. Delisious

  22. Barbara says

    This sounds delicious! Unfortunately, I am highly allergic to lemons :( I know white vinegar is the substitution for lemon juice. Would it work in this recipe or would it be better to leave it out and eat it in a bowl?

  23. says

    I’ve made this pie twice and it is absolutely delicious and get rave reviews every time! But, when I first read the recipe and it called for 1 1/2 cups of whipped topping, I used an entire 8 oz container and 1/2 of another (4oz) because I was taught 8 oz = 1 cup. So, what I ended up with was a lot of filling which was ‘heaped’ into the 8 inch pie shell. The pie was a bit tall but, looked and tasted nothing short of amazing, especially with a 1/2 layer of Cool Whip on top! This gets eaten so fast that may have to be made, next time!

  24. Brenda says

    Just made pie today. Came out great. A little sweet, but very easy to make. Just follow the directions and It will come out fine.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>