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Easy Millionaire Pie is the old name for this pie, but I’ve revamped the recipe and am calling it Easy Millionaire Pie Minis.
Why? Because I now make it in mini graham shells.
The full recipe will give you 18 little pies, but if you’d rather not deal with minis you can make two larger size pies.
For the filling you may use Cool Whip or lightly sweetened whipped cream. I like both!
Easy Millionaire Pie Minis
This version of Millionaire Pie is divided between 18 store bought miniature graham cracker crusts. It also can be made in two small store bought size graham cracker crusts or one homemade large 9 inch deep dish.
Servings: 18
Ingredients
- 18 store bought miniature graham cracker crusts 3 6 packs Keebler Ready Crusts
- Some lightly beaten egg white for brushing
Filling:
- 1 14 oz can sweetened condensed milk
- 4 tablespoons sour cream
- 4 tablespoons lemon juice
- 1 20 oz can of crushed pineapple, drained and pressed dry
- 3 cups Cool Whip or slightly sweetened fresh whipped cream
- 1/2 cup sliced Maraschino cherries drained and patted dry after being sliced (optional)
- 1/2 cup pecans halves toasted and chopped
Instructions
- Preheat oven to 375 degrees F. Brush the mini pie shells with a little beaten egg white and bake for 5 minutes. Let them cool completely.
- Prepare filling. In a mixing bowl, stir together condensed milk, sour cream, lemon juice, pineapple, and Cool Whip. Carefully add the cut up cherries, making sure they have been patted dry. Or skip them completely.
- Divide the pie filling among the cooled miniature crusts. Carefully arrange on a small tray or plate, cover with plastic wrap and freeze until firm. When filling is firm, transfer the little pies to a heavy duty freeze bag and keep frozen until ready to serve.
- Before serving, pipe whipped topping or sweetened whip cream over the pies. Sprinkle with nuts.
I used to work for the Gulfport Miss convention center ages ago. One of the most popular deserts served during convention banquets was Millionair Pie done in individual Phyllo tartlets. It is a great llight dessert after a big meal like Thanksgiving, Easter or Christmas and because the tartlets are pre-baked and only need to be filled and chilled they make less work in the kitchen.
Wow what an interesting looking pie. Looks so inviting. Top Chef, you lucky things I am still waiting for the 3rd Season here in Australia. I am just hanging to see it. I loved the first two seasons, it is just the best show. The food is awesome 🙂
My husband won’t admit to anyone that he likes Top Chef but he watches it with me too. I missed last weeks episode so I’ll have to catch it sometime this week.
This pie reminds me of something my grandmother made when I was a little girl. It was started with whipping cream, I believe, and had cherries, pineapple and pecans in it. It was frozen in an ice tray. I loved it, but haven’t had it since I was maybe 10.
I’ve never heard of this pie. I think the Seniors might like it.
Emilie, I am sure you liked that one since you are into all things French ;). We just watched that episode last weekend — haven’t missed one yet. It seems almost all of the Flight of the Conchords stuff is on You Tube now.
Joe, if you like the show, you should read Tony Bourdain’s blog entries. I think my Top Chef Blogs link goes right to it.
Carolyn, I’m looking forward to reading what you wrote about Millionaire Pie. The sour cream is hardly noticeable. I just added it because I left out the nuts and felt like I needed something to counteract the sweetness from the condensed milk. But no, it doesn’t taste like cheesecake.
How fun – at one time in my life I lived in Oklahoma for about 2 years and frequented Furr’s Cafeteria. Came to know and love this pie. The recipe was published in the local paper and I started making it. Funny – I wrote it up on my blog recently, but used the tried and true recipe which I’ve made since the early 1970’s. Does the addition of sweetened condensed milk and sour cream give it a more cheesecake taste? I may have to try it!
I just started watching that myself Anna – so far it has been pretty entertaining!
Anj, I like your idea of adding oranges. I’m not a fan of mandarins, but I like the idea of adding orange flavor. Maybe some sort of Dreamsicle/Creamsicle pie…the pineapple would have to go.
I like Padma. Her career in modeling must have really helped her here because she can go from being stern to comforting and sympathetic in a flash. I guess the modeling worked for Heidi Klum too. Half of the fun of these shows is watching how the judges react to things. Padma probably talks monotone sometimes on purpose so that she doesn’t give things away with the tone of her voice or show favoritism….that’s my guess.
I’ve never seen the Food Network Star Show, but people keep telling me about it. As for me doing it, most of those people have loads of experience in cooking. All I know about is cookie baking.
Amy, Todd’s the same way with Top Chef
There’s another show we’re trying to get into called “Welcome to the Parker” which is a reality show about a luxury hotel in Palm Springs.
I can’t believe Gary is willing to watch Top Chef with me, but he’s just as into as I am!
I love this pie. I have made it with mandarin oranges before too. Furr’s Cafeteria brings back childhood memories in West Texas. I love Top Chef but Padma’s monotone voice is sometimes annoying. I think you would be great on that — but better yet — the Next Food Network Star!! Since Sweet Dreams with Gale Gand went away — you would be a great replacement.
I’m glad there are a few people here who haven’t heard of this pie.
Emilie, I hope your chocolate cake experiments are going well.
Debbie, I certainly did pack a lot of info into one paragraph. Eek.
I made some good looking cookie dough this morning and will be posting the recipe later this afternoon when we get back from a birthday party.
I loved how you packed a ton of information about yourself in the opening of your recipe. If people didn’t “know” you before they sure do now! 🙂
Did you put the cherries in this one? Do you use cool whip? I’ve never heard of this but it looks interesting. I have a friend who is addicted to cool whip, I should make this for her. 🙂