Millionaire Pie is a ’70s throwback. You can make it fast and easy using store graham cracker crusts. The flavor profile will take you right back to the 70’s…always a fun place to visit.
Make any adjustments you like! You don’t like maraschino cherries? Leave them out! You don’t like nuts? Throw ’em to the curb!
Start by draining the pineapple, first in a sieve and then squeeze out the remainder in paper towels. Getting all the juice out will enable the pie to set up.
I lay out 3 or 4 layers of paper towels and then twist and squeeze! It’s always amazing how much juice is still there.
Place the pineapple in a bowl and add the cherries, pecans and coconut and mix it all up. Stir in the lemon and cherry juice.
Fold in the thawed cool whip and Voila! Your filling is ready to go.
This will fill two store-bought graham cracker crusts or one large homemade crust. Do whatever you will!
After chilling top off with cool whip and and some cherries and serve!
Millionaire Pie
Ingredients
- 2 graham cracker crusts
- 1 can – 15.25 ounce crushed pineapple **well drained
- 1 cup coconut
- 1 cup maraschino cherries ** stems removed and chopped
- ½-1 cup pecans *chopped
- 14 ounce sweetened condensed milk
- 3 Tbsp fresh lemon juice **bottled is ok
- 1 Tbsp juice from the maraschino cherries
- 1½ cup cool whip **thawed
- maraschino cherries for top
Instructions
- Drain pineapple in a sieve using a spoon to press out the juice.Place the pineapple on 4 paper towels and fold the paper towels over the pineapple. Squeeze the remaining juice from the pineapple with your hands into a bowl or the sink. Place the pineapple in a bowl.
- Add the cherries and pecans to the pineapple and mix well.
- Stir in the sweetened condensed milk, lemon and cherry juice.
- Fold in the cool whip. Mix well.
- Spoon the filling into 2 graham cracker crusts OR 1 homemade 9" crust.Cover and chill for at least 2 hours.
- Top with cool whip and maraschino cherries.