YIELD: 8 SERVINGS
Delightfully creamy, super easy and quick to throw together, and insanely delicious! This classic Pie has been with my family for ages, passed by my grandmother to my mom, then to me. With simple ingredients and only a few hours in the fridge to chill, this amazing pie is ready to satisfy your taste buds.
Feel free to use graham cracker or shortbread cookie crust instead of baked and cooled pie crust. Sprinkle with a generous amount of either toasted or untoasted coconut.
Ingredients
1 (9”) pie crust, baked and cooled (substitute with graham cracker or shortbread cookie crust)
1 (8 ounces) brick cream cheese, room temp
1/2 c. sugar
1 (8 ounces) can crushed pineapple, drained very well
1 1/4 c. sweetened flaked coconut, to desired consistency and taste
1/2 c. chopped pecans
1-2 large or medium banana(s), sliced 1/4-inch
1 (8 ounces) tub Cool Whip, thawed and divided
1/4 c. sweetened flaked coconut, untoasted or lightly toasted
8 maraschino cherries, with or without stems
How to make Creamy Classic Millionaire Pie
Step 1: Place the cream cheese and sugar in a large mixer bowl. Cream together for about 3 to 4 minutes on high.
Step 2: Into the cream mixture, stir in the well-drained pineapple followed by the coconut and pecans.
Step 3: Fold in gently the 3/4 of the Cool Whip.
Step 4: Line the bottom of baked and cooled pie pastry with peeled and sliced bananas and fill with the filling mixture. Spread the rest of the Cool Whip over, then tip with the toasted or untoasted coconut.
Step 5: Place in the fridge to chill for a few hours.
Step 6: Slice and serve with a maraschino cherry on top.
Note: You can either use bananas or leave them, it’s totally up to you.
Ingredients
- 1 (9”) pie crust, baked and cooled (substitute with graham cracker or shortbread cookie crust)
- 1 (8 ounces) brick cream cheese, room temp
- 1/2 c. sugar
- 1 (8 ounces) can crushed pineapple, drained very well
- 1 1/4 c. sweetened flaked coconut, to desired consistency and taste
- 1/2 c. chopped pecans
- 1-2 large or medium banana(s), sliced 1/4-inch
- 1 (8 ounces) tub Cool Whip, thawed and divided
- 1/4 c. sweetened flaked coconut, untoasted or lightly toasted
- 8 maraschino cherries, with or without stems
Instructions
Step 1: Place the cream cheese and sugar in a large mixer bowl. Cream together for about 3 to 4 minutes on high.
Step 2: Into the cream mixture, stir in the well-drained pineapple followed by the coconut and pecans.
Step 3: Fold in gently the 3/4 of the Cool Whip.
Step 4: Line the bottom of baked and cooled pie pastry with peeled and sliced bananas and fill with the filling mixture. Spread the rest of the Cool Whip over, then tip with the toasted or untoasted coconut.
Step 5: Place in the fridge to chill for a few hours.
Step 6: Slice and serve with a maraschino cherry on top.
Notes
You can either use bananas or leave them, it’s totally up to you.
