Millionaire Pie. The name alone conjures deliciously rich and decadent desserts. Indeed, it’s the rich sweetness of this pie that the name comes from. What’s nice, though, is that so much of that sweetness comes naturally from the fruits.

Syrupy maraschino cherries and the candy-like sweetness of crushed pineapple bring a wonderful brightness to this pie, pecans add subtle caramel notes, and the coconut smooths everything over and balances out the flavors. Bring in the sweetened condensed milk and mascarpone cheese for a luxurious, velvety texture, while the freshly whipped heavy cream keeps things light.

It’s not all sweetness, though. The lemon juice in this Millionaire Pie recipe helps thicken the mixture, but it also adds just enough tartness to tantalize the taste buds.

One thing I love about this pie that I should mention is that as rich and devilishly delightful as it is, it’s also extremely easy to make. You don’t even have to bake it, which is perfect for hot days when you don’t want to turn on the oven or when you have lots of guests and your oven is full of roasting vegetables. Once you mix the ingredients together, it’s just a matter of spreading it into the crust and refrigerating it overnight.

Or if you’re like me and you can’t really wait until the next day to slice into this pie, give it about three hours in the fridge. That will give you time to enjoy dinner, chat with your guests, and do some clean up. Then you can pull this fabulous display of your artistic culinary skills out for everyone to ooh and ahh over.

If they’ve never had Millionaire Pie before, I assure you it’s a winner with guests.

Millionaire Pie

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Originally popular in South Carolina in the 1950s and 60s, Millionaire Pie gets its moniker from the sweet nature and strong structure of this dessert.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Chill Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 1 pie, Serves 6-8 1x
• Category: Desserts

Ingredients

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• 1 cup sweetened flaked coconut
• 1 (15.25-ounce) can crushed pineapple, drained
• 1 cup maraschino cherries, stemmed, drained, and chopped
• 1/2 cup chopped walnuts
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 tablespoon maraschino cherry juice
• 1/2 teaspoon coconut extract
• 1 cup freshly whipped heavy cream, plus extra for serving
• 4 ounces mascarpone cheese, at room temperature
• 1 store-bought (or homemade) graham cracker crust
• Whole maraschino cherries, pecans, sweetened flaked coconut, pineapple, silver sugar pearls for garnish

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Instructions

1. In a large bowl, combine the flaked coconut, pineapple, maraschino cherries, walnuts, condensed milk, lemon juice, cherry juice, and coconut extract.
2. Whisk together the whipped cream and mascarpone cheese until combined and smooth.
3. Gently fold the whipped cream–mascarpone mixture into the coconut mixture.
4. Spread the mixture into the crust.
5. Refrigerate the pie for 3 hours or overnight.
6. Top with the garnishes and serve.

Notes

• Use mini prepared pie crusts.

Have you had Millionaire Pie? Be honest, did you let it set overnight or did you just “have” to bring it out and try a slice?