Pineapple Millionaire Pie

📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A decadent, Southern-style no-bake pie featuring a rich, buttery base and a light pineapple-nut whipped cream topping. This vintage recipe yields two delicious pies.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	0 mins	4 hours	Two 8-inch pies

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🔪 Key Equipment

• Mixing bowl
• Electric mixer
• Chilled bowl
• Whisk

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Ingredients

Crust

Measurements	Ingredients	Prep / Notes
2	Pie Crusts	8-inch, baked and cooled

Base Filling

Measurements	Ingredients	Prep / Notes
2 Cups	Powdered Sugar	None
1 Stick	Oleo	or butter, softened (1/2 cup)
1 Large	Egg	None
1/4 tsp	Salt	None
1/4 tsp	Vanilla	None

Topping

Measurements	Ingredients	Prep / Notes
1 Cup	Heavy Cream	None
1 Cup	Crushed Pineapple	Drained
1/2 Cup	Nuts	Chopped pecans

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Instructions

Step 1: Make the Base Filling

1. In a mixing bowl, cream together the 2 cups powdered sugar and 1 stick oleo (or butter).
2. Add the 1 large egg, 1/4 tsp salt, and 1/4 tsp vanilla.
3. Beat with an electric mixer on high speed for 5-7 minutes until the mixture is very light and fluffy.

Step 2: Assemble Base and Chill

4. Divide this mixture evenly between the two 8-inch baked pie crusts and spread into a smooth layer.
5. Chill in the refrigerator for at least 30 minutes until set.

Step 3: Make the Topping

6. In a separate, chilled bowl, whip the 1 cup heavy cream until stiff peaks form.
7. Gently fold in the 1 cup crushed pineapple and 1/2 cup chopped nuts until combined.

Step 4: Final Assembly and Chill

8. Spread the pineapple whipped cream topping evenly over the chilled base layer in each pie.
9. Refrigerate the pies for at least 4 hours, or preferably overnight, until completely firm and chilled before serving.

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💡 Make-Ahead & Storage: Store the finished pies covered in the refrigerator for up to 3 days.

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Original Recipe Scan