Linda Brown’s Classic Millionaire Pie
📜 Collection: General Archive | ✍️ Attribution: Linda Brown | 📂 Category: Desserts A truly decadent Southern classic, this Millionaire Pie features a rich, buttery, no-bake filling layered in a pie crust and topped with a fluffy pineapple-pecan whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 0 mins | 4 hours 30 mins | One 9-inch pie |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Chilled mixing bowl
- 9-inch pie crust
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie Crust | Baked 9-inch, cooled |
| 1 cup (2 sticks) | Butter | Softened |
| 2 cups | Powdered Sugar | None |
| 2 | Eggs | Large |
| 1/4 tsp | Salt | None |
| 1 tsp | Vanilla Extract | None |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pint (2 cups) | Heavy Cream | None |
| 1/4 cup | Powdered Sugar | None |
| 1 (8 oz) can | Pineapple | Crushed, well-drained |
| 1/2 Cup | Pecans | Chopped |
Instructions
Step 1: Make the Filling
- In a mixing bowl, cream the softened 1 cup (2 sticks) butter and 2 cups powdered sugar. Add the 2 eggs, 1/4 tsp salt, and 1 tsp vanilla extract.
- Beat with an electric mixer on high speed for 5-7 minutes until the mixture is very light, fluffy, and has increased in volume.
Step 2: Chill the Base
- Spread the filling evenly into the bottom of the cooled, pre-baked 1 baked 9-inch pie crust.
- Place the pie in the refrigerator to chill for at least 30 minutes until slightly set.
Step 3: Make the Topping
- In a chilled mixing bowl, whip the 1 pint (2 cups) heavy cream until soft peaks form.
- Gradually add 1/4 cup powdered sugar and continue whipping until stiff peaks form.
- Gently fold in the well-drained crushed 1 (8 oz) can pineapple and chopped 1/2 cup pecans until well incorporated.
Step 4: Assemble and Chill
- Spread the pineapple-pecan whipped cream topping evenly over the chilled filling layer until smooth.
- Chill the finished pie in the refrigerator for at least 4 hours, or preferably overnight, until completely set before slicing and serving.
💡 Make-Ahead & Storage: Chill the finished pie for several hours or overnight before serving. Store leftovers covered in the refrigerator for up to 3 days.
Original Recipe Scan
