Description
This No-Bake Millionaire Pie is a creamy, decadent dessert with a crunchy graham cracker crust, rich cream cheese filling, and a delightful mix of pineapple, pecans, and coconut. Ready in just 15 minutes, it’s a perfect treat for any occasion without needing to turn on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Topping (optional)
- Additional chopped pecans, shredded coconut, or pineapple for garnish
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
- Press into the pan: Transfer the crust mixture into a 9-inch pie pan. Use the back of a spoon or your fingers to press the crust firmly and evenly across the bottom and up the sides of the pan.
- Make the filling: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Add cream and condensed milk: Gradually add the heavy cream and sweetened condensed milk to the cream cheese mixture, beating until fully combined and fluffy.
- Incorporate the mix-ins: Fold in the vanilla extract, drained crushed pineapple, chopped pecans, and shredded coconut gently until evenly distributed throughout the filling.
- Fill the crust: Pour the filling mixture over the prepared crust and spread it evenly with a spatula.
- Chill: Place the pie in the refrigerator and chill for at least 4 hours or until the filling is set and firm.
- Add the topping (optional): Before serving, sprinkle additional chopped pecans, shredded coconut, or pineapple on top for extra texture and visual appeal.
Notes
- Ensure the cream cheese is softened to prevent lumps in the filling.
- Drain the pineapple well to avoid a watery pie.
- For best results, chill the pie overnight.
- Store leftovers covered in the refrigerator for up to 3 days.
- This pie is not suitable for freezing as the texture might change.
