Millionaire Pie or Banana Split Cake

Millionaire pie is a family favorite,  and while I don’t know the exact origin of the name, it’s reasonable to assume it comes from the rich ingredients — whipping cream, pecans and butter.  There’s another version of the recipe made with condensed milk, but this one is closest to the one my grandmother made.  She would sometimes add bananas, top it with cherries and call it “Banana Split Pie” or double the recipe, add bananas, make it in a 9×13 inch pan and call it “Banana Split Cake”.    My husband and daughter aren’t banana fans, so we leave them out.  If you do add bananas, make sure to eat the pie all at once so they don’t turn brown!

In the past I’ve made this with a brand called Camisoni, but I now use whatever vanilla I have around.


Millionaire Pie

Millionaire Pie
Prep time
Cook time
Total time
An easy summery pie.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 1 store bought pie crust (like a Keebler type) or homemade crust
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar
  • 2 (8 oz) cans crushed pineapple, well drained
  • 4 ounces (1 stick) unsalted butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 large egg, pasteurized (such as Safe Eggs)
  • 1/8 teaspoon of salt (only if using unsalted butter)
  • 1/3 cup toasted chopped pecans
  1. Prepare the crust as directed on the package and let cool.
  2. Beat the whipping cream until soft peaks form. Beat in the vanilla and the sugar. Fold in the pineapple. Set aside.
  3. In a second bowl, beat the butter and 2 confectioners’ sugar until creamy. Beat in the vanilla, egg and salt.
  4. Spread the butter mixture over bottom of the shell, then spread the pineapple mixture over the butter mixture.
  5. Sprinkle top with toasted pecans.
  6. Chill overnight.
If you plan on using a homemade crust in a standard 9 inch size pie shell, you can keep the butter/sugar mixture the same and increase the whipped cream/pineapple mixture by 1 1/2. As written, this works best in a smaller size pie shell such as the ones you find on the baking aisle.

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  1. JuneC says

    Will you please print the ingredient list from the bottle? I wan to know If water, or sugar, or anything else is added, I am assuming that alcohol is used. Even on sale this is still expensive vanilla, but I do love vailla!

  2. Karen Schmidt-Dill says

    Yes, to find a great coconut extract would be an accomplishment!
    Anna, in several recipes lately you have talked about pasteurized eggs. Is it possible to use the Egg Beaters type egg preparations in place of the whole egg as long as you aren’t needing the “raw” white or yolk seperately?

  3. says

    June, here are the ingredients: Madagascar vanilla bean extractives in water, pure alcohol.

    Karen, that’s a good question. I am not sure Egg Beaters would have the same thickening power since they are made with egg whites and flavorings and don’t contain a yolk, so you might not get a very stiff bottom layer. Have you tried Safe Eggs? They are a little more expensive, but not crazily so.

  4. says

    That coconut extract sounds wonderful — definitely going to check it out and some of their other flavors. Thanks for introducing me to this line of extracts!

  5. Karen Schmidt-Dill says

    Anna, I very rarely use any egg substitutes, I don’t pay attention to what is available. We just use the “real” thing. I was just thinking about the prices of pasteurized whole eggs versus something like Egg beaters. I’ll check on Safe Eggs though.

  6. Beverly says

    Camisoni….I wish I could concur with you on how wonderful Camisoni coconut Extract is, but I have ordered from them twice (once in February and again in April) and have never received anything from them. I have emailed and I have phoned the company and I cannot get a response. Since you seem to be on a first name basis with “Carmen”, would you please contact her and advise that you had recommended their product in your blog? Thanks for your help, Anna.

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