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This easy Millionaire Pie recipe is a no-bake dream come true. This Millionaire pie has a graham cracker crust, pineapple pecan and coconut filling. This dessert mixes up in under 30 minutes and is perfect for Thanksgiving!
Oh man, from the moment that first bite of Millionaire Pie hit my tongue, I was a goner. The creamy filling, the sweet and chewy crust, and the fluffy whipped cream on top – it was all just too good to be true. And the best part is, it’s so easy to make!
When it comes to the holidays like Thanksgiving I love the classics – Dutch apple pie, creamy pumpkin pie, a decadent chocolate pudding pie and my maple pecan pie. But then I think it’s fun to bring a pie or two that is a bit different and unexpected like my creamy cinnamon pie! And this year it’s this Millionaire pie recipe.
And let’s face it around Thanksgiving oven space is in high demand! So I figure why not make a delicious no bake pie and leave the oven all the important side dishes and turkey.
Some Millionaire pie recipes rely on sweetened condensed milk but I am making a traditional Millionaire pie and using cream cheese to add thickness and richness. The pineapple adds a refreshing tropical touch. The coconut gives it a hint of sweetness. And I love adding toasted pecans for a wonderful crunch. The texture of this pie is smooth and creamy with a little crunch from the pecans and bites of pineapple chunks.
If you’re looking for a delicious and easy dessert to whip up, I highly recommend Millionaire Pie. You won’t regret it!
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
This Millionaire Pie Is A Crowd Pleaser!
- Delightful Mix of Flavors: This Millionaire Pie combines a heavenly blend of cream cheese, pineapple, coconut, pecans, and maraschino cherries, creating a sweet and slightly tangy flavor with a satisfying crunch. It is definitely an original recipe with simple ingredients.
- Easy No -Bake Recipe: You don’t need to be a baking expert to make this creamy pie. With no oven time and straightforward instructions, it’s perfect for all skill levels. It is one of the easiest pie recipes.
- Impressive and Refreshing: Serve this pie at gatherings or special occasions, and its stunning appearance combined with its scrumptious taste will make you the star of the show. Plus, it’s a refreshing treat for hot summer days.
Scroll to the bottom for the full recipe card and instructions!
For the crust:
- 1 ½ cups (180 g) Graham cracker crumbs, about 12 crackers
- ¼ cup (50 g) granulated sugar
- 6 Tablespoons (85 g) unsalted butter, melted
For the pie filling:
- 8 ounces (1 block) full-fat cream cheese, softened– Ensure your cream cheese is at room temperature for a smooth and creamy texture in the filling. It adds richness and a delightful tanginess to the pie. Use a block of cream cheese and not tub variety for best texture.
- ½ cup (100 g) granulated sugar
- 8 ounces (226 g) can crushed pineapple, juices reserved– Drain the pineapple well, reserving some of the juice for added flavor. The pineapple adds a tropical twist and a touch of sweetness to the filling
- 1 cup (100 g) sweetened shredded coconut- .The coconut brings a subtle sweetness and a pleasant chewy texture to the pie. You can also lightly toast the coconut for a more intense flavor.
- ½ cup (60 g) toasted, chopped pecans (plus more for garnish)- Chopped pecans provide a lovely nutty crunch and flavor. Make sure they are toasted for the best results. I like to add 1/2 cup pecans to the filling and garnish with extra pecans before serving.
- 1 cup (150 g) maraschino cherries, chopped (plus more for garnish)- These add a pop of color and a hint of sweetness. Feel free to use more for garnish if you want an extra burst of cherry flavor. You can also use a little maraschino cherry juice for more cherry flavor.
- 12 ounces (340 g) whipped topping or whipped cream – I like to make my own whipped cream using just heavy cream, powdered sugar and vanilla but you can use store-bought whipped topping.
How to Make Millionaire Pie
Make the graham cracker crust:
Preheat your oven to 350°F (175°C) and position the rack in the center. If you want to make this a completely no bake pie, you can skip baking the crust and freeze the crust for one hour before adding the filling.
Stir the sugar into the Graham cracker crumbs, and then stir in the melted butter.
Pour the crumb mixture into a 9-inch pie plate. Use your hands or the bottom of a measuring cup to press the crumbs into the bottom and sides. Press down just until it’s compact and no longer crumbly, but don’t apply too much pressure, or the crust will become too hard.
Bake the crust for 10 minutes. Remove it from the oven and allow it to cool completely before filling.
Make the filling:
In a large bowl, beat cream cheese and sugar with an electric mixer on high speed for 3 minutes, until smooth and creamy.
Drain the crushed pineapple, reserving 2 tablespoons of the juice.
Stir in the pineapple, reserved pineapple juice, coconut, pecans, and maraschino cherries into the cream cheese mixture.
Fold in ⅔ of the whipped cream or cool whip until well combined.
Spread the filling into the cooled and prepared Graham cracker pie crust, smoothing the top.
Cover the pie loosely with aluminum foil and refrigerate for at least 3 hours, or overnight.
Top with the remaining whipped cream. Garnish with additional cherries and pecans, if desired. Cut into slices and serve.
Heather’s Recipe Tips
- For a richer flavor, use full-fat cream cheese not the tub variety which is whipped and change the texture of the pie.
- If you don’t have maraschino cherries, you can omit them or use other chopped nuts or dried fruit.
- For a more coconutty flavor, toast the shredded coconut before adding it to the filling.
- To make the pie ahead of time, prepare the crust and filling the day before serving. Keep the pie refrigerated until ready to serve.
- For clean slices use a sharp knife and clean it off in between cutting each slice.
- Make an Oreo cookie crust – If you love chocolate try this with an Oreo cookie crust instead!
- Switch out the graham crackers. Replace graham crackers with Nilla wafers, Golden Oreos or digestive biscuits.
- Swap the pecans. For a nutty flavor, replace the pecans with chopped walnuts or almonds.
- Change up the cherries. For a fruity twist, add a cup of chopped mandarin oranges to the filling. Or omit the cherries completely!
- Add ganache. For a decadent indulgence, replace the whipped cream with a layer of chocolate ganache.
- Use a pre-made crust. Instead of a homemade graham cracker crust use a premade pie crust from the store to cut down on prep time.
- Use Cool Whip. Instead of making homemade whipped cream use whipped topping (Cool Whip) to make this pie even faster.
Make sure your cream is softened before you begin to ensure a smooth filling. If the filling is too thick, add a little more of the reserved pineapple juice to thin it out.
Refrigerate the pie until ready to serve. You can also use a pastry bag to pipe swirls of whipped cream onto the pie just before serving. Or try my stabilized whipped cream that holds up longer!
Yes you can make this pie the day before and store covered in the fridge. Do not top with whipped cream until right before serving.
You can store leftovers covered in the fridge for up to 4 days. The crust will soften slightly and if topped with whipped cream it may melt (or weep). I do not recommend freezing this pie as the texture of the filling will change.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
For the crust:
- 1 ½ cups (180 g) Graham cracker crumbs about 12 crackers
- 1/4 cup (50 g) granulated sugar
- 6 Tablespoons (85 g) unsalted butter melted
For the pie filling:
- 8 ounces (1 block) full-fat cream cheese softened
- ½ cup (100 g) granulated sugar
- 8 ounces crushed pineapple juices reserved
- 1 cup sweetened shredded coconut
- ½ cup pecan halves toasted and chopped (plus more for garnish)
- 1 cup maraschino cherries chopped (plus more for garnish)
- 12 ounces whipped topping or whipped cream
For the crust:
- Preheat oven to 350F (180C) and position rack in the center. You can also skip baking the crust and freeze for 1 hour before filling.
- In a food processor pulse crackers into fine crumbs. You can also do this in a zip loc bag and smash them with a rolling pin. Transfer to a small bowl.
- Stir sugar into Graham cracker crumbs. Stir in melted butter.
- Pour mixture into an increased 9-inch pie plate. Press crumbs into bottom and sides using your hands or the bottom of a measuring cup. Press down just until it’s compact and no longer crumble, but don’t press down with too much pressure or the crust will become too hard.
- Bake crust for 10 minutes (or freeze for 1 hour). Remove and allow to cool completely before filling.
For the filling:
- In a medium bowl, beat cream cheese and sugar with an electric mixer on high speed for 3 minutes.
- Stir in pineapple, 2 tablespoons pineapple juice, coconut, pecans, and marsachino cherries into the mixture.
- Fold in ⅔ of the whipped cream until well combined.
- Spread filling into the cooled Graham cracker crust, smoothing the top. Cover loosely with tinfoil and refrigerate for 3 hours.
- Top with remaining whipped cream before serving. Garnish with additional cherries and pecans. Cut and serve
- Storage: Store leftovers covered in the fridge for up to 4 days. Crust will soften. I do not recommend freezing as the texture of the filling can change.
- Make ahead: You can make the day before and cover in plastic wrap. Do not add whipped cream until right before serving.
- Cherries: For more cherry flavor omit the pineapple juice and use add 2 tablespoons cherry juice instead.