Millionaire Pie No Bake

The kitchen counter was already crowded with three other dishes when my aunt placed this pie down at our Fourth of July gathering. Everyone assumed it was some complicated baked good, but she just laughed and said she threw it together in fifteen minutes that morning. I watched my cousins take skeptical bites, then immediately reach for seconds. That moment taught me that the most crowd-pleasing desserts are often the ones that require zero oven time.

I made this for a potluck last summer when the temperature hit ninety degrees and nobody wanted to turn on their oven. The pie became the star of the show, mostly because it felt so refreshing and cool in the heat. My friend Sarah actually asked for the recipe before she even finished her first slice. Something about that mix of textures, the crunch of pecans against creamy filling, just works.

Ingredients

• 1 prepared graham cracker pie crust: Save yourself the trouble and buy one, nobody will know the difference
• 1 can (8 oz / 225 g) crushed pineapple, drained: Really squeeze out the excess liquid or your pie will be too loose
• 1 cup (240 ml) sweetened condensed milk: This is the magic that holds everything together and makes it luxuriously rich
• 1 cup (240 ml) whipped topping, thawed: Fold it in gently to keep that airy texture
• 1/2 cup (60 g) chopped pecans: Toast them lightly beforehand if you want to amplify their flavor
• 1/2 cup (60 g) sweetened shredded coconut: The sweetness balances perfectly with the tart pineapple
• 1/2 cup (80 g) maraschino cherries, chopped and drained: Pat them dry with paper towels to avoid adding extra moisture
• 2 tablespoons (30 ml) fresh lemon juice: This brightens up the condensed milk and prevents it from being cloying
• 1 teaspoon vanilla extract: Do not skip this, it rounds out all the flavors beautifully

Instructions

Make the creamy base:

Whisk together the sweetened condensed milk, lemon juice, and vanilla in a large bowl until the mixture smooths out and slightly thickens.

Add all the good stuff:

Gently fold in the drained pineapple, pecans, coconut, and chopped cherries until everything is evenly distributed throughout the creamy mixture.

Lighten it up:

Fold in the whipped topping using a rubber spatula, being careful not to overmix and deflate that airy texture.

Fill your crust:

Spoon the filling into your prepared graham cracker crust and use the back of a spoon to smooth the top evenly.

The waiting game:

Cover the pie tightly and refrigerate for at least 4 hours, or overnight if you can plan ahead.

Final touches:

Pile on extra whipped topping, pecans, cherries, and coconut right before serving if you want to make it look extra fancy.

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My grandmother kept this recipe in her collection for decades, and it became the dessert she brought to every single church function and family reunion. There is something nostalgic about all those mix-ins, like a tropical version of the classic ambrosia salad everyone used to make. Now it is my go-to when I need something impressive but effortless.

Make It Your Own

I have played around with different nuts and walnuts work beautifully if you are not into pecans. Sometimes I swap in toasted coconut for a deeper flavor that really shines through the creamy filling. The recipe is forgiving enough that you can adjust the mix-ins based on what you have in your pantry.

Serving Suggestions

This pie is incredibly rich, so small slices go a long way. I like to serve it with fresh berries on the side to cut through all that sweetness. A drizzle of dark chocolate over individual slices creates this gorgeous contrast and makes it feel extra fancy.

Storage And Make Ahead Tips

The pie actually tastes better after sitting overnight, so it is perfect for making the day before you need it. It will keep in the refrigerator for up to 3 days, though the crust might start to soften slightly after day two.

• Press plastic wrap directly onto the surface to prevent a skin from forming
• Freeze individual slices for up to a month if you have leftovers
• Let frozen slices thaw in the refrigerator for best texture

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There is a reason this recipe has stuck around through generations of home cooks. Sometimes the simplest desserts, the ones that come together without any fuss, are the ones people remember most.

Recipe FAQs

→ Can I make millionaire pie ahead of time?

Yes, this actually tastes better when made ahead. The flavors meld together beautifully during the 4-hour chilling time. You can prepare it up to 24 hours in advance and keep it refrigerated until ready to serve.

→ How do I prevent a soggy pie texture?

The key is thoroughly draining both the crushed pineapple and chopped maraschino cherries before adding them to the filling. Use a fine-mesh strainer and press gently to remove excess liquid without mashing the fruit.

→ Can I use fresh pineapple instead of canned?

Fresh pineapple contains enzymes that can break down dairy proteins, potentially affecting the texture. Canned crushed pineapple works best because the canning process neutralizes these enzymes while providing consistent sweetness.

→ What can I substitute for whipped topping?

You can use freshly whipped cream stabilized with a bit of powdered sugar, though the pie may be slightly less stable. For a lighter version, use light whipped topping or reduce the amount slightly.

→ How should I store leftover millionaire pie?

Cover tightly with plastic wrap or foil and refrigerate for up to 3-4 days. The crust may soften slightly over time but the filling remains creamy and delicious. Avoid freezing as it can affect the texture of the whipped topping.

→ Can I make my own graham cracker crust?

Absolutely! Combine 1 ½ cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar. Press into a 9-inch pie dish and chill for 30 minutes before adding the filling.