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Millionaire Pie

A nostalgic no-bake dessert with a creamy base, featuring pineapple, cherries, pecans, and optional coconut in a pre-baked crust.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pre-baked 9-inch pie crust
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped pecans
  • 1/2 cup maraschino cherries halved
  • 1/4 cup coconut flakes optional

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9-inch pie crust
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and bake the store-bought pie crust for 10 minutes until lightly golden; let cool.
  2. In a mixing bowl, beat the softened cream cheese until smooth, about 2 minutes.
  3. Gradually add powdered sugar and beat until fully incorporated, about 1 minute.
  4. Gently fold in whipped topping until no streaks remain.
  5. Stir in crushed pineapple, chopped pecans, halved cherries, and coconut flakes until evenly distributed.
  6. Spoon the filling into the cooled pie crust and smooth the top with a spatula.
  7. Cover and refrigerate for at least 2 hours or until set.
  8. Top with extra whipped topping and coconut flakes before serving.
  9. Let the pie sit at room temperature for 10 minutes before slicing for easier serving.

Notes

Store in the refrigerator for up to 3 days; drain pineapple well to prevent a runny filling.