A classic, rich, no-bake Millionaire Pie with a buttery, fluffy filling and a pineapple-pecan whipped cream topping.
Author
Linda Brown
Recipe
Filling
| Measurements | Ingredients |
|---|---|
| 1 | Baked 9-inch Pie Crust, cooled |
| 1 cup (2 sticks) | Butter, softened |
| 2 cups | Powdered Sugar |
| 2 | Eggs |
| 1/4 tsp | Salt |
| 1 tsp | Vanilla Extract |
Topping
| Measurements | Ingredients |
|---|---|
| 1 pint (2 cups) | Heavy Cream |
| 1/4 cup | Powdered Sugar |
| 1 (8 oz) can | Crushed Pineapple, well-drained |
| 1/2 Cup | Chopped Pecans |
Instructions
- For the Filling: In a mixing bowl, cream the softened butter and 2 cups of powdered sugar. Add the eggs, salt, and vanilla. Beat with an electric mixer on high speed for 5-7 minutes until light and fluffy.
- Spread the filling into the bottom of the cooled, pre-baked pie crust. Chill for at least 30 minutes.
- For the Topping: Whip the heavy cream until stiff peaks form, gradually adding 1/4 cup of powdered sugar. Fold in the well-drained pineapple and chopped pecans.
- Spread the topping over the chilled filling layer.
- Chill the finished pie for several hours, or overnight, until completely set.
Note
The original recipe card was missing most quantities. The amounts listed here are based on a standard, classic recipe for this style of pie to make it complete and usable.
Warning
This recipe contains raw eggs. For those with health concerns, consider using pasteurized eggs.
