This isn't the flashiest Millionaire Pie, but it's the one I make the most often for a few reasons. First, it's completely no-bake and perfect for hot summer days. It requires very little energy, and people really like it. Best of all, this pie really lets you show off your skills with a can opener. Opening cans and folding things is all that's required. If you are a real kitchen wizard, you can toast the pecans in the microwave.
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This recipe makes enough for one weeknight "family pie" using a store-bought graham cracker crust. If you choose to make your own crust you can, but you might end up having to double the filling ingredients because this recipe fills the smaller store bought crusts perfectly. I guess the downside for some people is it calls for half a can of condensed milk (7 oz). Personally, I find it a benefit because I have a lot of recipes that require partial cans of condensed milk You'll also have a little crushed pineapple left and of course the drained pineapple juice, which you can use for many things.
Gelatin in Millionaire Pie
I got this recipe from my grandmother who made it often. She didn't use the gelatin, but rather frozen the pie and served it partially frozen. The gelatin was my addition because I always keep it around and I didn't want to have to freeze and thaw the pie. If you are intimidated by plain gelatin, don't be! All you do is mix a teaspoon of knox in with a tablespoon of lemon and pineapple juice, let it soften, then stir into the filling.
Toasting Pecans in the Microwave
Now about those pecans, if you want to turn on the oven or toast them in the skillet, that's perfectly fine. To make this a truly no-bake pie, you can toast the pecans in the microwave. The way I do is I put a handful of pecan halves on a paper towel and microwave on high for 1 minute. I then shuffle and microwave at 30 second intervals until I start to smell burning. Just kidding. Sort of. Usually one in the middle gets a little overdone, but the rest are okay. Just remember to shuffle.
No-Bake Millionaire Pie
1 store-bought pastry shell (such as a Keebler crust) 1 teaspoon of plain gelatin
1 tablespoon lemon juice
7 oz (half a 14 oz can) of sweetened condensed milk**
A little more than half of a drained 20 oz can of pineapple plus 1 T. juice
¼ cup drained, chopped, Maraschino cherries
Most of an 8 oz tub of Cool Whip, thawed**
Some toasted pecans and stemmed cherries for the top.
Method
Prepare the pie shell as directed on the package. To keep this a no-bake pie, just remove it from the package. There's no need to pre-bake it.
Put the 1 tablespoon of lemon juice plus 1 tablespoon of pineapple juice from the can in a small custard cup. Sprinkle the gelatin over the juice, give it a light stir and let soften.
In a mixing bowl, combine condensed milk and gelatin mixture. Stir to blend, then stir in the drained pineapple. Fold in the whipped topping.
Spoon a little of the filling into the pie shell and then sprinkle some of the cherries in (this helps keep the filling from turning pink from the cherry juice. Add remaining filling and cherries. If you want, you can leave the cherries out of the filling and only put them on top.
Chill for at least 4 hours or until firm or put in the freezer and freeze. Once set, spread a thin layer of whipped topping over the top and sprinkle pecans and more cherries over the whipped topping.
**You can use the rest of the can to make Magic Cookie Bars!
Recipe
Small Millionaire Pie
Ingredients
- 1 regular store-bought graham cracker crust
- 1 teaspoon of plain gelatin
- 1 tablespoon lemon juice
- 7 oz condensed milk (half a can)
- ½ 20 oz can of crushed pineapple, drained, plus 1 tablespoon of the juice
- ¼ cup drained and chopped Maraschino cherries chopped, Maraschino cherries
- 1 tub whipped topping (8 oz size), thawed**
- ⅓ cup chopped pecans, toasted in the microwave**
Instructions
- Prepare the pie shell as directed on the package. You don't have to bake it unless you want to.
- Put the 1 tablespoon of lemon juice plus 1 tablespoon of pineapple juice from the can in a small custard cup. Sprinkle the gelatin over the juice and let soften. Stir. Let sit for 5 minutes.
- In a mixing bowl, combine condensed milk and gelatin mixture and stir well. Stir in drained pineapple. Fold in the whipped topping.
- Spoon a little of the filling into the pie shell and then sprinkle some of the cherries in (this helps keep the filling from turning pink from the cherry juice. Add remaining filling and cherries. Note, if you want you can skip putting the cherries in the filling and only put them on top.
- Chill for at least 4 hours or until firm or put in the freezer and freeze. Once set, spread a thin layer of whipped topping over the top and sprinkle pecans and more cherries over the whipped topping.
Mackenzie@The Caramel Cookie says
This is the first time I've ever heard of this pie....sounds good!
Martha says
Looks delicious! Thanks for the tip about using gelatin. I make a Key Lime pie that occasionally is a little soupy. Next time I'll grab the Knox.
d.liff @ yelleBELLYboo says
This is very interesting - I've never seen anything like this! Sounds like a refreshing summer pie!
Claire says
Can I be honest? I love sweetened condensed milk!!! We have a similar pie except with strawberries, mandarin oranges, and pineapple instead of cherries. So good!
Gloria says
I like cool whip pies with fruit and nuts. I've never heard of this pie..it looks creamy and delicious. Did it hold its shape when cut? I wonder why it is called millionaire?
Yet another Anna says
I remember this one, I loved it when I was younger. We also made a strawberry version that was tasty too. Our recipe made two pies, not just one, so it's great to make and share.
Our version had the standard graham cracker crust.
Katrina says
I've never had this pie before. Add it to the list.