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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.”)
Instead of making a filling based on a cream cheese mixture, whipped topping, or sweetened condensed milk (as most modern imposters do), this Millionaire Pie has a true pineapple chiffon filling. The results are a creamy texture and super-sliceable pie with a punch of pineapple in every bite.
The crust for Millionaire Pie 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.
Table of Contents
Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pecan shortbread cookies: The most popular brand is Pecan Sandies by Keebler, and Walmart also has its own Great Value version.
Step-by-step instructions
To make 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 pie crust until lightly browned and fragrant, about 15 minutes. Cool to room temperature.
To make the pie filling:
- In medium skillet over medium-high heat, cook drained pineapple, ¼ 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 a large bowl, whisk together the egg yolks, ¼ cup sugar, and ¼ teaspoon salt. Set aside.
- In medium sauce pan, combine gelatin and ½ 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 ½ cup pineapple juice concentrate and processed pineapple mixture. Pour mixture into a bowl and refrigerate until set, about 1 ½ 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. Chill in the fridge until set, at least 4 hours or overnight. Store leftovers in the refrigerator.
Recipe tips and variations
- Yield: This recipe makes one bright, tropical Millionaire Pie. You’ll get about 8 slices out of it depending on how you cut them.
- Storage: Store leftover Millionaire Pie covered with plastic wrap in the refrigerator for up to 4 days.
- Source: Adapted from Cook’s Country Blue Ribbon Desserts.
- Graham cracker crust: If you can’t find the pecan shortbread cookies or you simply aren’t interested in them, substitute a homemade graham cracker crust made with graham crackers, melted butter, and sugar or store-bought prepared graham cracker pie crust instead.
- Garnishes: Garnish your slice of Millionaire Pie with extra crumbs, toasted shredded coconut, or maraschino cherries. This sweet treat will be a huge hit with everyone you know!
Frequently Asked Questions
This icebox pie is sometimes called Million Dollar Pie recipe, Hawaiian Million Dollar Pie, Billionaire’s Pie, or Billion Dollar Pie.
The essential components of a Millionaire Pie are the pineapple, whipped cream, pecans, and graham cracker crust, but some variations also include cream cheese, Cool Whip, sweetened condensed milk, coconut, cherry pie filling, or maraschino cherries/maraschino cherry juice.
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Millionaire Pie
Ingredients
For the crust:
For the pie filling:
- 1 (20 ounce) can crushed pineapple drained
- 1/2 cup plus 1 tablespoon granulated sugar
- Salt
- 3 egg yolks
- 1 (3 ounce) box pineapple-flavored gelatin
- 1 cup frozen pineapple juice concentrate thawed
- 2 cups heavy cream chilled
Instructions
To make 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.
To make the pie filling:
- In medium skillet over medium-high heat, cook drained pineapple, ¼ 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, ¼ cup sugar, and ¼ teaspoon salt. Set aside.
- In medium sauce pan, combine gelatin and ½ 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 ½ cup pineapple juice concentrate and processed pineapple mixture. Pour mixture into a bowl and refrigerate until set, about 1 ½ 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.
Notes
- Pecan shortbread cookies: The most popular brand is Pecan Sandies by Keebler, and Walmart also has their own Great Value version.
- Yield: This recipe makes one bright, tropical Millionaire Pie. You’ll get about 8 slices out of it depending on how you cut them.
- Storage: Store leftover Millionaire Pie covered with plastic wrap in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
How far in advance can this be made?
Hi Candice, you can make it up to three days in advance. Enjoy! – Meggan
Adding the extra pecans to the pie crust instead of the filling was an awesome suggestion! I like keeping the textures kind of separate! Great recipe