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Millionaire Pie Recipe
If you love creamy, no-bake desserts that taste like you fussed all day (but you secretly didn’t), this Millionaire Pie Recipe is about to become your new summer favorite.
This classic millionaire pie is an old-fashioned, Southern-style, vintage icebox pie made with a graham cracker crust, crushed pineapple, coconut, and a rich, tangy condensed milk filling. It’s cool, creamy, and just sweet enough. Around here, this no bake millionaire pie shows up at every cookout, family reunion, and church potluck. Honestly, it’s the kind of pie that disappears before you can even put the coffee on.
What Is Millionaire Pie, Anyway?
Let me explain. Millionaire pie, sometimes called “million dollar pie,” is a no-bake, make ahead pie that feels a little fancy but uses the most humble pantry ingredients.
At its heart, this is a pineapple coconut pie with a fluffy, creamy base made from sweetened condensed milk and whipped topping, all nestled in a buttery graham cracker crust. It’s a classic millionaire pie you’ll see all over the South, especially in warm weather when turning on the oven feels like a personal attack.
What makes this Millionaire Pie Recipe special?
- It has that nostalgic, old fashioned millionaire pie flavor.
- It’s a vintage icebox pie you can serve straight from the fridge.
- It’s rich, but also light and refreshing because of the fruit.
- It’s incredibly easy millionaire pie—no baking, no complicated steps, nothing fussy.
I love making this creamy millionaire pie for summer dessert pie nights on the patio, holidays when the oven is already full, and anytime I need a dessert that travels well. You can make it a day or two ahead, tuck it in the fridge, and it’s ready when your guests are.
And from an SEO nerd perspective—yes, I’m that food blogger who checks Google Trends with her morning coffee—no bake desserts and condensed milk pie recipes always spike in search in late spring and summer. That tells me we’re all craving the same thing: easy, cold, make ahead pies we don’t have to babysit.
Why You’ll Love This Millionaire Pie Recipe
You know what? There are a lot of pies out there. Here’s why this one really earns its “millionaire” title:
- No oven needed – This is a true no bake millionaire pie, perfect for hot days or busy holidays.
- Quick prep – About 15–20 minutes of hands-on time, then the fridge does the rest.
- Make ahead friendly – Tastes even better after chilling overnight, so you can prep it in advance.
- Crowd-pleasing flavor – Sweet, tangy, creamy, with tropical notes from pineapple and coconut.
- Beginner-friendly – If you can stir and spread, you can make this pie. No pastry skills required.
- Easy to customize – Turn it into a nut-free, lighter, or extra-fruity version with simple tweaks.
- Great for gatherings – This southern millionaire pie slices cleanly and holds up well on a buffet table.
- Pantry staple ingredients – Most of what you need is shelf-stable or freezer-friendly.
Ingredients For Classic Millionaire Pie
Here’s what you’ll need to make this creamy millionaire pie. I’ll share a few simple swaps and tips along the way.
For the graham cracker crust pie base:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets; use honey or plain)
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted (salted works too—just skip the pinch of salt below)
- Pinch of fine sea salt (optional, but it balances the sweetness)
For the creamy millionaire pie filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1 container (8 ounces) frozen whipped topping, thawed (like Cool Whip)
- 1 can (20 ounces) crushed pineapple in juice, well drained (press out extra liquid so the filling sets)
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans (or walnuts; toast them first for deeper flavor)
- ¼ cup maraschino cherries, chopped and well drained (plus extra halves for decorating, if you like)
- 2 tablespoons fresh lemon juice (bottled will work in a pinch, but fresh brightens the flavor)
- 1 teaspoon vanilla extract
- Pinch of salt (just a tiny bit—it makes the sweet flavors pop)
Optional garnish:
- Extra whipped topping, for swirling on top
- Additional chopped pecans
- Toasted coconut flakes
- Maraschino cherries
Ingredient tips from my tiny suburban kitchen:
- Cream cheese: Use full-fat cream cheese for the best texture. Low-fat can make the filling a little looser.
- Pineapple: Draining is key. Too much juice and your no bake millionaire pie won’t set as firmly. I like to press it gently in a mesh strainer with the back of a spoon.
- Whipped topping: If you prefer real whipped cream, you can use about 2 ½ cups of lightly sweetened whipped cream instead—just know the pie will be a bit softer and won’t keep quite as long.
- Nuts: Pecans give this a very Southern millionaire pie vibe, but walnuts or even macadamias work well.
Step-by-Step Directions
1. Make the graham cracker crust
- In a medium bowl, stir together the graham cracker crumbs, sugar, and salt.
- Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed.
- Press the mixture firmly into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it down well—this keeps the crust from crumbling.
- Chill the crust in the fridge while you make the filling, at least 15 minutes. (You can also bake it at 350°F for 8–10 minutes if you like a sturdier, slightly toasty crust, but that’s optional.)
2. Beat the creamy base
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2–3 minutes. Scrape down the bowl as you go.
- Add the sweetened condensed milk and beat again until completely smooth—no lumps. This is your condensed milk pie base, and it should look silky and thick.
- Mix in the lemon juice, vanilla, and a tiny pinch of salt. Taste and adjust lemon if you want it a bit brighter.
3. Fold in the whipped topping
- Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Take your time and use soft, sweeping motions. You want to keep the filling airy and light, not knock out all the fluff.
4. Add the fruit and crunch
- Stir in the drained crushed pineapple, shredded coconut, chopped pecans, and chopped maraschino cherries. The filling should look thick, creamy, and packed with goodies.
- If it seems very loose, let it sit in the fridge for 10–15 minutes. Sometimes the graham cracker crust and fruit absorb a bit of moisture and help it thicken.
5. Fill and chill
- Spoon the filling into the chilled graham cracker crust, spreading it evenly.
- Smooth the top with a spatula. If you’re feeling fancy, create soft swirls.
- Cover the pie tightly with plastic wrap or a pie lid and refrigerate for at least 4 hours, or overnight for the best texture. This is important—the chilling time allows your millionaire pie recipe to firm up and slice cleanly.
6. Garnish and serve
- Just before serving, add a border of whipped topping around the edge, sprinkle with extra pecans and toasted coconut, and dot with cherries if you’d like.
- Slice with a sharp knife, wiping the blade between cuts for neat slices. Serve cold.
Servings & Timing
- Yield: 1 (9-inch) pie, about 8–10 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours (overnight is even better)
- Total Time: About 4 hours 20 minutes, most of it hands-off
This is a perfect make ahead pie for busy weekends or holiday spreads—your fridge is doing the heavy lifting while you handle everything else.
Variations: Fun Twists On Millionaire Pie
You can keep this classic, or play around a bit. Here are some ideas that work well:
- Tropical Millionaire Pie – Swap half the pineapple with chopped drained mandarin oranges and sprinkle toasted coconut on top.
- Nut-Free Version – Leave out the pecans and add an extra ½ cup of shredded coconut or another ½ cup of crushed pineapple.
- Lighter Millionaire Pie – Use light cream cheese and a light whipped topping; the texture will be a touch softer but still delicious.
- Cherry Coconut Millionaire Pie – Double the maraschino cherries, add ½ teaspoon almond extract, and reduce the pineapple slightly.
- Chocolate Graham Crust Pie – Use chocolate graham crackers for the crust for a chocolate-tropical combination.
- Frozen Summer Dessert Pie – Freeze the pie for 2–3 hours and serve it semi-frozen for a firmer, almost ice cream-like texture on hot days.
Storage & Make-Ahead Tips
One of the reasons I keep coming back to this Millionaire Pie Recipe is how well it stores.
-
Refrigerator:
- Cover the pie tightly and keep it in the fridge for up to 3–4 days.
- The crust will soften a bit over time, but the flavors meld and the texture stays wonderfully creamy.
-
Freezer:
- Wrap the whole pie (or individual slices) in plastic wrap and then foil.
- Freeze for up to 1 month for the best taste and texture.
- Thaw overnight in the fridge, or serve it slightly frozen for a firmer bite.
-
Make ahead:
- You can make this old fashioned millionaire pie 24–36 hours ahead with no issues.
- For the freshest look, add the garnishes—whipped topping, chopped nuts, cherries—right before serving.
No reheating needed, of course; this is a chilled dessert pie. Your only job is to keep it cold and bring out the plates.
Notes From My Kitchen Tests
After making this more times than I’ll admit, here’s what I’ve learned:
- Drain, drain, drain the pineapple. I know I sound like a broken record, but excess juice is the main reason no bake pies can turn soupy.
- Chill longer than you think. Four hours is the minimum; overnight is ideal for a firmer slice that still feels silky.
- Toast the nuts and coconut. A quick toast in a dry skillet over medium heat brings a deeper, nuttier flavor that really makes this pie taste like a “million bucks.”
- Crust pressure matters. Press the graham cracker crust firmly, especially up the sides. Loose crumbs equal a messy slice.
- Taste for balance. If your pineapple is extra sweet, you might like just a touch more lemon juice to balance it.
- Serving trick: For clean slices, run your knife under hot water, wipe it dry, then cut. It makes a noticeable difference.
Also, if you enjoy this kind of vintage icebox pie, you might like to explore similar recipes like lemon icebox pie, banana pudding pie, or key lime icebox bars. They all follow the same easy, make ahead, creamy dessert logic.
Frequently Asked Questions
1. Can I use a store-bought graham cracker crust?
Yes, absolutely. A ready-made graham cracker crust makes this already easy millionaire pie even quicker. Just pour in the filling and chill.
2. My filling seems runny—did I do something wrong?
Most of the time, that means the pineapple wasn’t drained well enough or the pie hasn’t chilled long enough. Give it more fridge time, ideally overnight.
3. Can I make this without coconut?
Yes. You can leave out the coconut and add more pineapple or chopped nuts. The texture will be slightly less chewy but still delicious.
4. Is there a way to make this gluten-free?
Use gluten-free graham crackers for the crust and double-check that your whipped topping and other ingredients are labeled gluten-free.
5. Can I use real whipped cream instead of whipped topping?
You can. Use about 2 ½ cups of lightly sweetened whipped cream, folded in gently. Just know the pie is a bit softer and best eaten within 1–2 days.
6. How long can millionaire pie sit out at a party?
Try to keep it out no more than 1–2 hours, especially on warm days. After that, return it to the fridge so the filling stays safe and firm.
7. Can I leave out the nuts for allergies?
Yes. Simply omit the nuts, or add a little extra coconut or fruit for texture. It still tastes like a classic millionaire pie.
8. Can I make mini millionaire pies?
Yes, you can press the crust mixture into muffin tins or small tart pans, fill, and chill. They’re adorable and perfect for portion control.
Final Thoughts & A Little Nudge
This Millionaire Pie Recipe is everything I love in a dessert: creamy, cool, no bake, and full of old-fashioned charm—like something your aunt would bring to a Sunday potluck and everyone would beg her for the recipe. It’s rich but refreshing, easy to make, and just fussy enough to feel special without making you break a sweat.
If you give this millionaire pie a try, I’d love to hear how it went—tell me if you kept it classic or tried one of the variations. And if you’re in a dessert mood, go explore more no bake pies and summer dessert pie ideas; once you start down the vintage icebox pie path, it’s very hard to stop.
Millionaire Pie
Ingredients
- 1 1/2 cups graham cracker crumbs about 10–12 full sheets; honey or plain
- 1/3 cup granulated sugar
- 7 tablespoons unsalted butter melted
- pinch fine sea salt optional, for crust
- 8 ounces cream cheese softened to room temperature
- 14 ounces sweetened condensed milk 1 can
- 2 tablespoons lemon juice fresh preferred
- 1 teaspoon vanilla extract
- pinch fine sea salt for filling
- 8 ounces frozen whipped topping thawed, such as Cool Whip
- 20 ounces crushed pineapple in juice, well drained and pressed dry
- 1 cup sweetened shredded coconut
- 3/4 cup pecans chopped; walnuts may be substituted
- 1/4 cup maraschino cherries chopped and well drained, plus extra for garnish if desired
- extra whipped topping for garnish, optional
- additional chopped pecans for garnish, optional
- toasted coconut flakes for garnish, optional
- maraschino cherries halved, for garnish, optional
Instructions
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and a pinch of fine sea salt. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when pressed.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 7 tablespoons unsalted butter, pinch fine sea salt
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it down well. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling. (Optional: bake at 350°F/175°C for 8–10 minutes for a sturdier, lightly toasted crust, then cool completely before filling.)
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2–3 minutes, scraping down the sides of the bowl as needed. Add the sweetened condensed milk and beat again until the mixture is completely smooth and silky, with no lumps.8 ounces cream cheese, 14 ounces sweetened condensed milk
- Mix in the lemon juice, vanilla extract, and a small pinch of salt until well combined. Taste and add a little more lemon juice if you prefer a brighter, tangier flavor.2 tablespoons lemon juice, 1 teaspoon vanilla extract, pinch fine sea salt
- Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Use soft, sweeping motions to keep the mixture light and airy, taking care not to deflate it.8 ounces frozen whipped topping
- Stir in the well-drained crushed pineapple, sweetened shredded coconut, chopped pecans, and chopped maraschino cherries until evenly distributed. The filling should be thick, creamy, and packed with mix-ins. If it seems very loose, refrigerate it for 10–15 minutes to firm slightly.20 ounces crushed pineapple, 1 cup sweetened shredded coconut, 3/4 cup pecans, 1/4 cup maraschino cherries
- Spoon the filling into the chilled graham cracker crust, spreading it evenly. Smooth the top with a spatula and, if desired, create soft decorative swirls on the surface.
- Cover the pie tightly with plastic wrap or a pie lid and refrigerate for at least 4 hours, or overnight for the best texture. Chilling allows the filling to firm up so the pie slices cleanly.
- Just before serving, garnish the top of the pie with extra whipped topping, additional chopped pecans, toasted coconut flakes, and maraschino cherry halves if desired. Slice with a sharp knife, wiping the blade between cuts for neat slices, and serve the pie well chilled.extra whipped topping, additional chopped pecans, toasted coconut flakes, maraschino cherries
