A classic, decadent no-bake Millionaire Pie with a rich, fluffy base and a light pineapple-nut whipped cream topping.
Author
Unknown
Recipe
Base Filling
| Measurements | Ingredients |
|---|---|
| 2 Cups | Powdered Sugar |
| 1 Stick | Oleo or Butter, softened |
| 1 Large | Egg |
| 1/4 tsp | Salt |
| 1/4 tsp | Vanilla |
Topping
| Measurements | Ingredients |
|---|---|
| 1 Cup | Heavy Cream |
| 1 Cup | Drained Crushed Pineapple |
| 1/2 Cup | Chopped Nuts (Pecans) |
Crust
| Measurements | Ingredients |
|---|---|
| 2 | 8” baked Pie Crusts |
Instructions
- For the Base Filling: In a bowl, cream together the powdered sugar and softened oleo. Add the egg, salt, and vanilla. Beat with an electric mixer on high speed for 5-7 minutes until light and fluffy.
- Divide this mixture evenly between the two cooled, baked pie crusts. Chill for at least 30 minutes.
- For the Topping: Whip the heavy cream until stiff peaks form. Gently fold in the drained crushed pineapple and chopped nuts.
- Spread the topping mixture over the chilled base layer in each pie.
- Chill thoroughly for several hours, or overnight, until set.
Warning
This recipe contains a raw egg. For those with health concerns, consider using pasteurized eggs.
