This cool and creamy Millionaire Pie is full of crushed pineapple, pecans, and cherries and reminds me a little of Ambrosia or Watergate Salad.
And like Ambrosia and Watergate Salad you’ve probably seen it at many cafeterias over the years. With just a few minutes of time, you can enjoy Millionaire Pie at home too. Made with simple ingredients, its creamy texture is sure to be a huge hit.
Creamy No-Bake Dessert
Sweetened condensed milk and Cool Whip make the filling super creamy and delicious. Cool Whip is a huge treasure in the kitchen and holds up better than fresh whipped cream.
Just one bowl, a rubber spatula, and about 5 minutes is all you need to whip up this easy filling. Maraschino cherries help flavor the pie.
I have no idea why this pie got the name Millionaire’s Pie but maybe it is because the pineapple and cherries look like gold and rubies. 🙂
The pie filling gets put into a no-bake homemade graham cracker crust. It’s so nice to be able to make a summer pie without turning the oven on!
Can Millionaire Pie Be Frozen?
Yes! This pie freezes really well. Wrap it well in plastic wrap and freeze for up to two months. Thaw in the refrigerator before serving.
Variations
- Use a store-bought graham cracker crust.
- Add 1/2 cup of tosted shredded coconut to the filling.
Recipe Tip
To achieve beautifully clean cuts, partially freeze the pie before slicing.
This creamy, decadent pie is fit for any millionaire’s palate!
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More No-Bake Pie Recipes
- No-Bake Margarita Pie
- Easy Pineapple Fluff Pie
- No-Bake Golden Oreo Cheesecake
- No-Bake Butterscotch Pie
- Banana Cream Pie
- No-Bake Pistachio Pudding Pie
Millionaire Pie
Equipment
Ingredients
- 1 1/2 cups crushed graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup sugar
- 1 (15.25-ounce) can crushed pineapple, drained very well
- 1 (14-ounce) can sweetened condensed milk
- 1 cup maraschino cherries, drained and chopped
- 1/2 cup chopped pecans
- 3 tablespoons lemon juice
- 1 tablespoon maraschino cherry juice
- 1 (8-ounce) container Cool Whip
- Maraschino cherries for garnish
Instructions
- In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar. Press onto bottom and sides of a 9-inch pie pan.
- Place in freezer for 15 minutes.
- In another medium bowl, mix together drained crushed pineapple, sweetened condensed milk, cherries, pecans, lemon juice, and cherry juice.
- Fold in half of the container of Cool Whip. Spoon batter into graham cracker crust and refrigerate for at least 2 hours. (To get nice clean cuts, partially freeze pie.)
- Serve with extra Cool Whip and cherries.
Notes
Nutrition
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Originally posted June 22, 2015.
If I didn’t drain the pineapple juice for my pies , what can I do ? Ugh 😑
I’ve been making this pie from this site for a long time. Over time we have gotten creative! Not too far off the wall. Added mandarin oranges and pineapple tidbits. It’s a HUGE hit in our home, either way I make it.
My husband is very happy
Delicious! Light and tasty! Made this for a small dinner and everyone just loved it! Definitely one of my favorites!!
Loved it!
My grandmother made this pie for me as a kid 55 years ago. Had to brush up on my knowledge for the recipe. My grandmother left out folding in the whipped cream. She called it a Million dollar pie. In her honor, I call it Gracie May Pie after her name. She was a diabetic and I became a diabetic myself. So once a year I treat myself to this pie. Thank you for having this available.
Happy to help you keep a memory. Love that you named the pie after her.
my grandkids want this every holiday they love it
Had this at a friend’s house yesterday and it was heavenly divine. So I had another slice for breakfast this morning. I could have eaten the whole pie.
A lot easier to just drain a large can of fruit cocktail. Gives you more fruit and flavors in your pie. The condensed milk, lemon juice and Cool Whip stays the same!
I love this pie it’s my favorite. Brings back holiday meals. We always had this pie.
Made this pie for a group of ladies and got mixed reviews. The cherries dominate the flavor and the pineapple is not very noticeable. It was like the cherry fluff stuff people make for dipping. The cherries mixed into the filling turned the pie pink. Don’t know how to get it to look like the picture unless you maybe freeze the cherries before you fold them in. Very rich and a small slice goes a long way. Freezing briefly before serving did make for nice clean cuts.
I just use a large can of fruit cocktail that has been drained well. Then if you want the taste of pineapple, drain and add a small can of crushed!