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Millionaire pie topped with cherries and whipped cream, one slice removed from pie plate.
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Millionaire Pie

Cool, creamy, and delightfully fluffy, millionaire pie is a classic summer dessert. It’s a no-bake recipe that comes together in minutes!
Prep Time15 minutes
Chilling Time4 hours
Total Time4 hours 15 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 1 (9 inch) graham cracker crust (homemade or store-bought)
  • 1 jar (12 oz.) maraschino cherries, divided (be sure to buy stemless cherries)
  • 1 tablespoon maraschino cherry juice (reserved from the jar)
  • 1 cup sweetened flaked coconut
  • 1 can (20 oz.) crushed pineapple, well drained
  • ½ cup chopped pecans (see note)
  • 1 can (14 oz.) sweetened condensed milk
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 1 container (8 oz.) Cool Whip, thawed and divided (frozen whipped topping)

Instructions

  • Drain the maraschino cherries, reserving 1 tablespoon of juice for the filling. Measure 1 cup of cherries and finely chop them. Set the remaining cherries aside for garnish.
    1 jar (12 oz.) maraschino cherries, divided
  • To drain crushed pineapple, place a fine mesh strainer over a bowl. Use a rubber spatula or large spoon to press out excess juice.
    1 can (20 oz.) crushed pineapple, well drained
  • Add chopped cherries, cherry juice, coconut, drained crushed pineapple, chopped pecans, sweetened condensed milk, and lemon juice to a large mixing bowl and stir to combine.
    1 tablespoon maraschino cherry juice, 1 cup sweetened flaked coconut, ½ cup chopped pecans, 1 can (14 oz.) sweetened condensed milk, ¼ cup fresh lemon juice
  • Fold in 1½ cups (about half of an 8 oz. container) of thawed whipped topping (Cool Whip). Be gentle; overmixing the filling could cause the whipped topping to deflate.
    1 container (8 oz.) Cool Whip, thawed and divided
  • Pour the filling into the prepared graham cracker crust and smooth the top. Cover the pie with plastic wrap or foil. Refrigerate for at least 4 hours or preferably overnight.
    1 (9 inch) graham cracker crust
  • Garnish with remaining Cool Whip and additional cherries right before serving.
    1 jar (12 oz.) maraschino cherries, divided, 1 container (8 oz.) Cool Whip, thawed and divided

Notes

  • Crust notes: If you bake your graham cracker crust, be sure to cool it completely before adding the filling. You can use a 10 inch crust if you prefer. A shortbread or cookie crust is good, too. 
  • Pecans have the best flavor if they are lightly toasted first. Toast the pecans in the oven, a skillet or the microwave. Cool completely and chop. Walnuts can be substituted.
  • Storage and freezing: Cover and store pie in the refrigerator. It will keep for 4 to 5 days but it's best within the first few days. To freeze, store the pie in an airtight freezer container or bag for up to 3 months. Allow to thaw for 15 minutes before cutting into slices and serving. Do not thaw completely. 

Nutrition

Serving: 1slice | Calories: 540kcal | Carbohydrates: 83g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 216mg | Potassium: 411mg | Fiber: 4g | Sugar: 69g | Vitamin A: 212IU | Vitamin C: 11mg | Calcium: 208mg | Iron: 1mg

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