Furr's Cafeteria Millionaire Pie
An easy vintage Millionaire Pie adapted from the classic Furr's Cafeteria recipe. The original recipe was divided between two pie shells. This version uses one egg instead of two and is made in a single, slightly deeper 9-inch pie shell. If you'd rather make two thinner pies like the original, use two small store-bought pie crusts, such as Keebler Ready Crusts.
Servings 8 slices
Cost 5
Ingredients
- 1 9-inch deep dish pie crust or two small Keebler crusts
- 1 stick unsalted butter, softened (114 grams)
- 2 cups sifted confectioners’ sugar (240 grams)
- 1 teaspoon vanilla extract
- 1 large egg or pasteurized egg equivalent
- ⅛ teaspoon of salt only if using unsalted butter
Whipped Cream Pineapple Topping
- 1 cup heavy whipping cream
- ⅓ cup confectioners’ sugar or more to taste
- 2 cans crushed pineapple, well drained (8 oz cans) or one large can, well drained
- ½ cup toasted chopped pecans
Instructions
- Prepare the crust as directed on the package and let cool.
- In a mixing bowl, beat the butter and 2 cups confectioners’ sugar until creamy. Beat in the vanilla, egg and salt (if using).
- Spread the mixture over bottom of the shell or divide between two shells if using the smaller pie shells.
- Beat the whipping cream until soft peaks form. Beat in the vanilla and the sugar, adding more to taste. Furr's used up to ½ cup. Fold in the pineapple.
- Sprinkle top with toasted pecans.
- Chill overnight.
Notes
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 ½. As written, this works best in a smaller size pie shell such as the ones you find on the baking aisle.