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A millionaire pie on a wooden cutting board.

Millionaire Pie

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!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 8 servings (1 slice each)
Calories 359kcal


For the crust:

  • 12 pecan shortbread cookies such as Pecan Sandies, broken into pieces (see note 1)
  • 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 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


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, 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.


  1. Pecan shortbread cookies: The most popular brand is Pecan Sandies by Keebler, and Walmart also has their own Great Value version.
  2. Yield: This recipe makes one bright, tropical Millionaire Pie. You'll get about 8 slices out of it depending on how you cut them.
  3. Storage: Store leftover Millionaire Pie covered with plastic wrap in the refrigerator for up to 4 days.


Serving: 1 slice | Calories: 359kcal | Carbohydrates: 19g | Protein: 3g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 52mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg