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slice of millionaire pie on a plate
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5 from 7 votes

Millionaire Pie

Millionaire's Pie is an easy no bake pie recipe made in a graham cracker crust. Made with coconut, pecans, cherries and pineapple!
Prep Time15 minutes
Cook Time10 minutes
Chilling time3 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 395kcal
Author: Heather Perine

Ingredients

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

Instructions

For the crust:

  • Preheat oven to 350°F (180°C) 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. 1 ½ cups (180 g) Graham cracker crumbs
  • Stir sugar into Graham cracker crumbs. Stir in melted butter. 1/4 cup (50 g) granulated sugar 6 Tablespoons (85 g) unsalted 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. 8 ounces (1 block) full-fat cream cheese ½ cup (100 g) granulated sugar
  • Stir in pineapple, 2 tablespoons pineapple juice, coconut, pecans, and maraschino cherries into the mixture. 8 ounces crushed pineapple 1 cup sweetened shredded coconut ½ cup pecan halves 1 cup maraschino cherries
  • Fold in ⅔ of the whipped cream until well combined. 12 ounces whipped topping or whipped cream
  • 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

Notes

  • 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.

Nutrition

Calories: 395kcal | Carbohydrates: 41g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 157mg | Potassium: 158mg | Fiber: 2g | Sugar: 32g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg