The BEST Millionaire's Pie

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Growing up, on Sunday afternoons at the Jackson Country Club, my sister and I often partook of their special Millionaire's pie. We loved it. It was creamy, whipped, and as we remember full of nuts, pineapples and marachino cherries. That was in the late 1970s. After searching and coming up with several dud versions of the pie, forty years later I finally found a version that is exactly like what we remember!

I tried a couple of other recipes that called for condensed milk, cream cheese, cool whip, those sorts of things, but none of them turned out right. The fillings were too thick and heavy. This is the recipe you are searching for.

  • Ingredients:
    • 1 stick butter, softened
    • 1 1/2 to 2 cups powdered sugar (2 cups was too sweet for us, I'd back it off a bit)
    • 4 egg yolks*, from pasturized eggs
    • 1/4 teaspoon salt
    • 2 packages dry yeast
    • 1/4 teaspoon vanilla extract
    • 2 9" pie crusts, baked and cooled
  • For the Topping:
    • 2 cups heavy cream
    • 3/4 to 1 cup powdered sugar (to taste)
    • 2 cups crushed pineapple, well-drained
    • 1 cup chopped pecans
    • 1/2 to 1 cup chopped marachino cherries
    Steps to make the filling:
  1. Cream together 1.5 cups powdered sugar and softened stick of butter with electric mixer (use more powdered sugar if you want it to be sweeter, as needed).
  2. Add egg yolk, salt, and vanilla. Beat until light and fluffy.
  3. Spread mixture evenly into baked crusts. Chill for about an hour.
    Steps to make the topping:
  1. Whip cream until firm and fluffy. DO NOT OVER THICKEN!
  2. Blend in powdered sugar. Gently fold in pineapple, pecans, and chopped maraschino cherries.
  3. Spread topping over the base mixture and chill thoroughly before serving
2 pies, *contains raw eggs
Copyright @2016, Saintseester