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A whole Millionaire Pie with creamy filling, topped with pecans and pineapple, on a white plate. Perfect no-bake dessert

10 Minutes Prep Millionaire Pie Recipe

4 from 2 votes
A rich and creamy no-bake pie featuring pineapple, coconut, and pecans, this Southern classic is quick to make and always a crowd-pleaser.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American, southern
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 9- inch Graham cracker crust Store-bought or homemade
  • 8 oz Cream cheese Softened to room temp
  • 14 oz Sweetened condensed milk
  • 8 oz Whipped topping Thawed
  • 1 cup Crushed pineapple Drained well
  • ½ cup Shredded coconut Sweetened
  • ½ cup Chopped pecans
  • ½ cup Maraschino cherries Halved optional
For Garnish:
  • Whipped cream
  • Toasted coconut
  • Cherry halves
  • Pecan pieces

Equipment

  • Electric mixer For beating cream cheese
  • Large mixing bowl To mix ingredients
  • Rubber spatula For folding and spreading
  • Measuring cups Measuring cups
  • Pie dish To hold the pie
  • Sharp knife For chopping nuts and garnish
  • Strainer To drain pineapple
  • Storage container For keeping leftovers

Method
 

Prep Ingredients
  1. Let the cream cheese soften at room temperature.
  2. Drain the crushed pineapple well.
  3. Chop the pecans and cherries if using.
Make the Filling
  1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  2. Mix in the sweetened condensed milk until fully combined.
  3. Gently fold in the whipped topping until smooth.
  4. Stir in the drained pineapple, shredded coconut, chopped pecans, and cherries (if using).
Assemble the Pie
  1. Pour the filling into the prepared graham cracker crust.
  2. Smooth the top with a spatula.
Chill & Garnish
  1. Cover and refrigerate for at least 4 hours (overnight is best).
  2. Before serving, top with whipped cream, toasted coconut, cherry halves, and pecan pieces.
Serve & Store
  1. Let sit for 10 minutes before slicing.
  2. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.