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I wanna tell you about this easy no-bake dessert that always steals the show. Millionaire Pie tastes dreamy—packed with coconut, pineapple, and plenty of pecans in a graham cracker crust that’s super buttery. All you do is toss it together, nothing fancy. It’s ready in half an hour, so I’ll whip this up for get-togethers or if I'm just craving something sweet and beachy.
Irresistible Reasons To Try This
It's honestly wild how these simple things just work together. You’ll get creamy, nutty, and chewy goodness in each forkful. The no-bake part makes it clutch when the oven’s full for a holiday feast. But it looks fancy every time, so folks always think you spent the whole afternoon fussing over it!
Must-Have Ingredients
- Whipped Cream: Two cups, fresh or from the store, for that cloud-like topping.
- Maraschino Cherries: About half a cup, chopped up, they give it that extra pop.
- Pecans: Toasted and chopped, half a cup for that nutty crunch.
- Shredded Coconut: Take one cup for tropical flavor.
- Crushed Pineapple: Drain a 20-ounce can but keep a couple spoons of juice.
- Cream Cheese: One soft block, eight ounces.
- Unsalted Butter: Melted, half a cup, to bring the crust together.
- Granulated Sugar: Just a quarter cup, it sweetens things up.
- Graham Crackers: Smash up one and a half cups for the base.
Let’s Put This Together
- The Fun Stuff
- Spoon that last bit of whipped cream over the top, and throw on more pecans and cherries for some flair before you slice to serve.
- Chill Time
- Loosely cover it up, then stash it in your fridge for at least three hours—I usually do it overnight.
- Get It Fluffy
- Mix in most of the whipped cream super gently but set aside a little for decorating later. Spread it all evenly in the crust.
- Mix The Filling
- With a mixer, blend your softened cream cheese and sugar ’til smooth. Add pineapple (with those couple spoons of juice you saved), the coconut, pecans, and cherries, and give it all a good stir.
- Make The Crust
- Blend graham cracker crumbs, sugar, and melted butter so it’s just damp enough to pack. Press into a pie plate, toss it in the oven for 10 minutes, then let it hang out to cool all the way.
Handy Little Secrets
Full-fat cream cheese just tastes better, don’t mess with the low-fat stuff. Toasting your coconut and nuts is next-level good. For super neat slices, dip your knife in hot water and wipe it down between each cut. Keep it cold till you’re about to eat—the whipped cream stays nice and fluffy.
Switch It Up How You Like
Sometimes I’ll grab an Oreo crust for chocolate flavor or swap walnuts for pecans. Swap in mandarins if you’re not into cherries. Want it a little extra? Drizzle chocolate over the top. And honestly, Cool Whip is perfect if you don’t wanna make whipped cream from scratch.
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How To Store It
This pie holds up great in the fridge (covered) for up to four days, though the crust can get a bit softer after a while—still so good, though. Freezing isn’t great ’cause the filling gets funky. Got a party tomorrow? Just make the whole thing the night before but wait on the final whipped cream until you’re ready to serve.
Common Questions
- → Will this pie hold if I prep it the night before?
Definitely! Just leave the whipped topping off and put it on when you serve it.
- → How many days does the pie stay fresh?
Keep it covered in the fridge. It'll taste nice for up to four days, though the crust might get softer each day.
- → Is this pie freezable?
Wouldn't suggest freezing—it gets weird and mushy after thawing.
- → What about fresh pineapple? Can I use it instead?
It's best to use canned crushed pineapple since you want both the fruit and juice in there.
- → Looking to cut back on sugar?
You can drop the sugar a bit, but you'll want some for the filling to stay smooth and hold up.