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Millionaire Pie Recipe

Millionaire Pie

This Millionaire Pie is a classic Southern no-bake icebox pie with a buttery graham cracker crust and a creamy filling made from sweetened condensed milk, cream cheese, whipped topping, crushed pineapple, coconut, pecans, and cherries. It’s rich yet refreshing, perfect for warm-weather gatherings and make-ahead desserts.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American, Southern
Servings 9 slices

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

Notes

For best results, drain the crushed pineapple very well—excess liquid can prevent the pie from setting properly. Chill the pie for at least 4 hours, but overnight gives the cleanest slices. The pie keeps covered in the refrigerator for 3–4 days, and can be frozen (well wrapped) for up to 1 month; serve slightly frozen for a firmer, ice-cream-like texture.
Keyword Condensed Milk Pie, Icebox Pie, Million Dollar Pie, Millionaire Pie, No-Bake Pie, Pineapple Coconut Pie
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