It seems I have too many recipes for Millionaire Pie, but Frozen Millionaire Pie is the recipe I keep coming back to. This version, our special Labor Day Weekend dessert, calls for cream cheese, pineapple and whipped cream. It’s also a little different in that it is frozen.
Freezing it means you have to let it thaw a bit before serving, but in my opinion it’s worth it because frozen pies slice neatly and slices can be wrapped individually and stored in the freezer for weeks. If you’re feeding a crowd over the weekend that’s probably a non-issue, but if you’d like to make a pie for a small family who doesn’t want to be stuck eating pie for a week, freezing is a great alternative.
Frozen Millionaire Pie is best suited for two small pie crust (8 or 9 inch shallow), but you can also use 1 large deep dish shell. If you use the deep dish shell you may have some filling leftover. Because we are a small family, I almost always halve the recipe and prepare in a shallow pie pan.
Frozen Millionaire Pie
- 2 8 or 9 inch graham or pastry crusts, prepared or 1 large deep dish
- 1 1/3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 8 oz cream cheese softened
- 20 ounce can of crushed pineapple drained and pressed dry
- 1 14 oz can of condensed milk
- 1 cup toasted and chopped pecans
- Cherries pecans and extra whipped cream for garnish (optional)
- Prepare the pie shell as directed on the package so that it is fully baked. Let it cool completely.
- In a mixing bowl, beat the heavy whipping cream until soft peaks form. Beat in the powdered sugar and vanilla and stop whipping when peaks are stiff.
- In a second bowl, beat the cream cheese until soft; beat in the condensed milk. Stir in the pineapple, then fold in the sweetened whipped cream and pecans (or leave out the pecans and sprinkle them on top only). Divide the filling between two shallow 8 or 9 inch pie crusts or put as much filling as you can into the deep dish crust – most of it should fit if you're using a deep dish 9 inch or 10 inch pie plate. If the filling is runny, just fit as much in as you can. It will firm up in the freezer.
- Put the pie in the freezer and freeze for several hours or until it is firm enough to cut neatly. Shortly before serving, remove the pie from the freezer, cut and plate. Let the cut pieces come to room temperature before serving.
- Alternatively, you can cut the pie into pieces, wrap them individually in plastic and put the wrapped pieces in a freezer bag. The cut pieces will last for 2 or 3 weeks (maybe longer) and only need a few minutes to thaw.
- Garnish with a dollop or a squeeze of whipped cream (and cherries) after you plate.