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. Most recipes all for condensed milk, but this is a Millionaire Pie without condensed milk.
Without Condensed Milk or Bananas
This recipe is something similar to the Banana Split Cake my grandmother used to make. Her version was double this, prepared in a 9×13 inch dish and had bananas. But since my husband and daughter aren’t banana fans, we leave them out. If you do add bananas, make sure to eat the pie all at once so they don’t turn brown.
More Millionaire Pie Recipes
Small Millionaire Pie Without Condensed Milk
An easy summery pie.
- 1 store bought pie crust
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar
- 2 cans crushed pineapple, well drained (8 oz cans)
- 1 stick unsalted butter, softened (114 grams)
- 2 cups sifted confectioners’ sugar (240 grams)
- 1 large egg pasteurized (such as Safe Eggs)
- 1/8 teaspoon of salt only if using unsalted butter
- 1/3 cup toasted chopped pecans
- Prepare the crust as directed on the package and let cool.
- Beat the whipping cream until soft peaks form. Beat in the vanilla and the sugar. Fold in the pineapple. Set aside.
- In a second bowl, beat the butter and 2 cups confectioners’ sugar until creamy. Beat in the vanilla, egg and salt.
- Spread the butter mixture over bottom of the shell, then spread the pineapple mixture over the butter mixture.
- Sprinkle top with toasted pecans.
- 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.
Tried this recipe?Let us know how it was!
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.
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!
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.
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?