Inspired by Furr’s famous Millionaire Pie. With a pecan crust and smooth pineapple filling, this version tastes a MILLION times better than the original!
I tried Furr’s famous Millionaire Pie while traveling to New Mexico in college.
It was good, but I disliked how the smooth, creamy topping was studded with crunchy nuts and fibrous pineapple (it’s a “texture thing.”)
While searching for a better recipe of this fantastic concept, I found Cook’s Country’s version of Millionaire Pie, and I was in love.
Millionaire Pie Crust
The curst is made of Pecan Shortbread cookies (such as Pecan Sandies) and extra pecans go right in the crust instead of in the filling.
It’s a great way to get that buttery nutty flavor in every bite without upsetting the balance of textures.
Instead of making a filling based on cream cheese, whipped topping, or sweetened condensed milk (as most modern imposters do), this Millionaire Pie has a true pineapple chiffon filling. The results are a super-sliceable pie with a punch of pineapple in every bite.
Top the finished pie with plenty of homemade whipped cream and extra crushed cookie crumbs!
Millionaire Pie Recipe
For the Crust:
- 12 pecan shortbread cookies such as Pecan Sandies, broken into pieces
- 1/2 cups pecans chopped
- 2 tablespoons butter melted
For the Pie Filling:
- 1 (20 ounce) can crushed pineapple drained
- 1/2 cup plus 1 tablespoon sugar
- 3 egg yolks
- 1 (3 ounce) box pineapple-flavored gelatin
- 1 cup frozen pineapple juice concentrate thawed
- 2 cups heavy cream chilled
For the Crust:
- Adjust an oven rack to middle position and preheat oven to 350 degrees. In a food processor, process cookies and pecans into fine crumbs. Add butter and process until combined.
- Using the bottom of a measuring cup, pack crumbs into the bottom and up the sides of a 9-inch pie pan. Refrigerate until firm, about 20 minutes.
- Bake until lightly browned and fragrant, about 15 minutes. Cool to room temperature.
For the Pie Filling:
- In medium skillet over medium-high heat, cook drained pineapple, 1/4 cup sugar, and a pinch of salt, stirring occasionally until the pineapple is lightly browned and the liquid evaporates, about 15 minutes.
- In a food processor, process pineapple mixture until smooth, about one minute. Set aside. In medium bowl, whisk together the egg yolks, 1/4 cup sugar, and 1/4 teaspoon salt. Set aside.
- In medium sauce pan, combine gelatin and 1/2 cup of pineapple juice concentrate. Allow to sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes.
- Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return the yolk mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.
- Remove from heat and stir in the remaining 1/2 cup pineapple juice concentrate and processed pineapple mixture. Pour mixture into a bowl and refrigerate until set, about 1 1/2 hours.
- Meanwhile, in a standing mixer, whip heavy cream with remaining 1 tablespoon of sugar on medium-high speed to stiff peaks, about 3 minutes.
- Working with 1 cup of whipped cream at a time, fold 2 cups whipped cream total into chilled pineapple mixture. Scrape mixture into cooled crust and smooth the top.
- Top with remaining whipped cream. Refrigerate until set, at least 4 hours or overnight. Store leftovers in the refrigerator.