Millionaire Pie Recipe | Easy Pineapple Cherry Dessert Pie
A creamy, no-bake pineapple-cherry millionaire pie with whipped topping and cream cheese that chills to a clean slice. Easy to assemble in one bowl and perfect for make-ahead desserts.
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh lemon juice
- Pinch of salt
- 1 (8 oz) tub whipped topping, thawed
- 1 (20 oz) can crushed pineapple, well-drained
- 3/4 cup maraschino cherries, chopped and well-drained
- 1/2 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts
- 1 (9-inch) graham cracker pie crust
- Extra whipped topping, for garnish
- Extra cherries, toasted coconut, or nuts, for topping
Instructions
Instructions
- Drain the crushed pineapple in a fine-mesh sieve and press gently to remove excess liquid.
- Drain and chop the maraschino cherries and blot them dry with paper towels.
- In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, lemon juice, and a pinch of salt until smooth and fluffy.
- Gently fold in the thawed whipped topping until no streaks remain.
- Fold in the drained pineapple, chopped cherries, coconut if using, and nuts until evenly distributed.
- Spoon the filling into the graham cracker crust and smooth the top, mounding slightly in the center.
- Cover and refrigerate for at least 4 hours or overnight until firm and sliceable.
- Garnish with dollops of whipped topping and sprinkle with cherries, toasted coconut, or nuts before serving.
Notes
Drain fruit very well to prevent a runny filling and soggy crust. Use full-fat cream cheese for best texture. For maximum stability, use whipped topping; fresh whipped cream works but softens faster. Chill longer for cleaner slices. To reinforce the crust, brush with a little melted butter or a thin layer of melted white chocolate and chill before filling. Pie keeps covered in the refrigerator for 3–4 days or freeze up to 1 month.