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 small Millionaire Pie does not call for condensed milk. In fact, it’s more like something my grandmother made called Banana Split Cake. Her version was double this, prepared in a 9×13 inch dish and had bananas.
So this pie is based on my grandmother’s original Banana Split Cake. 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!
Update: Here’s a link to a more modern Banana Split Cake made with condensed milk and instant pudding mix. As mentioned, my grandmother made it with butter and eggs (like in the pie recipe below), but the modern version is a little simpler because you don’t have to worry about raw eggs.
Small Millionaire Pie
- 1 store bought pie crust like a Keebler type or homemade crust
- 8 oz 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
- 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 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.