Millionaire Pie (Printable Version)
# What You’ll Need:
01 -
Extra cherries.
02 -
Extra pecans.
03 -
12 ounces whipped topping.
04 -
1 cup maraschino cherries, chopped up.
05 -
1/2 cup toasted pecans, chopped.
06 -
1 cup sweetened shredded coconut.
07 -
8 ounces crushed pineapple, juice included.
08 -
1/2 cup white sugar.
09 -
8 ounces cream cheese, left out to soften.
10 -
6 tablespoons unsalted butter, melted down.
11 -
1/4 cup white sugar.
12 -
1½ cups graham cracker crumbs (about 12 squares).
# Steps To Make It:
01 -
Sprinkle cherries and pecans over the top to finish.
02 -
Spread the rest of the whipped topping on top.
03 -
Pop it in the fridge and let it set for about 3 hours.
04 -
Spoon the creamy pineapple mix into the crust, spreading it out evenly.
05 -
Gently mix about two-thirds of the whipped topping into everything.
06 -
After the initial mixing, add in cherries, coconut, toasted pecans, crushed pineapple with just a bit of juice, and stir together.
07 -
Whip the cream cheese with sugar until smooth, about three minutes.
08 -
Let your crust cool down all the way.
09 -
Set the filled crust in the oven for 10 minutes, or if you prefer, just stick it in the freezer for an hour.
10 -
Push the crumb mix into a 9-inch pie plate, pressing firmly.
11 -
Combine sugar and melted butter with the crumbs and stir until everything looks damp.
12 -
Break up graham crackers into tiny crumbs. Use a food processor or a heavy rolling pin and a bag if that’s easier.
13 -
Get your oven warmed up to 350°F before starting anything else.
# Extra Notes:
01 -
You don't have to bake anything except the crust.
02 -
Great to prep the day before—just save the whipped topping for right before you eat.
03 -
Want more cherry flavor? Swap out pineapple juice for some cherry juice.