When I was growing up, my mom always made a frozen fruit salad for each holiday. While pursuing my Facebook feed this past holiday season, I saw a simple recipe for a delicious new dessert called Millionaire Pie. The fruit-based pie contained so many of the same goodies as my mom’s fruit salad — but in pie form. Plus the recipe called for pecans, and my daughter and I love pecan everything. For Christmas this year, I modified the original recipe to create my own version of Millionaire Pie. The result was a decadent but not overly sweet holiday dessert that I plan to make for other holidays and celebrations as well.
- 1 graham cracker crust
- 14 ounces of sweetened condensed milk
- 1 cup of unsweetened shredded coconut
- 20 ounces of crushed pineapple
- 32 ounces of maraschino cherries
- 1 cup of chopped pecans
- 5 tablespoons of lemon juice
- 1 tablespoon of maraschino cherry juice
- 1 1/2 cups of whipped cream, plus extra
- Drain the pineapple and maraschino cherries. Reserve the maraschino cherry juice.
- Combine the sweetened condensed milk, coconut, pineapple, maraschino cherries, pecans, lemon juice, and maraschino cherry juice in a large bowl.
- Stir gently until thoroughly mixed.
- Fold in the whipped cream.
- Pour the mixture into the graham cracker crust.
- Refrigerate the pie for at least three house.
- Garnish the pie with additional whipped cream immediately before serving.
- Refrigerate any uneaten millionaire pie.
Millionaire Pie Recipe © 2016 Heather Johnson
Sweetened Condensed Milk for Millionaire Pie © 2016 Heather Johnson
Shredded Coconut for Millionaire Pie © 2016 Heather Johnson
Crushed Pineapple for Millionaire Pie © 2016 Heather Johnson
Maraschino Cherries for Millionaire Pie © 2016 Heather Johnson
Pecans for Millionaire Pie © 2016 Heather Johnson
Juice for Millionaire Pie © 2016 Heather Johnson
Stirring the Ingredients for Millionaire Pie © 2016 Heather Johnson
Folding in the Whipped Cream for Millionaire Pie © 2016 Heather Johnson
Chilling the Millionaire Pie © 2016 Heather Johnson
Millionaire Pie © 2016 Heather Johnson