You may have seen this on my friend Chrissy’s blog last summer, when she was nice enough to let me guest post there. But, since I haven’t shared it here, I just had to include this fabulous Millionaire’s Pie during Pi(e) Week!
Growing up, our nearest “shopping” was a 45 minute drive away, in Tulsa. Occasionally, my grandma would go with us (I think she had to have time to forget what shopping with my brother and me was like, so she didn’t go often). Her very favorite place for lunch was a cafeteria called Furr’s. They may still exist in the South…I haven’t been to one in years, despite my mom’s best efforts. “Let’s go to Furr’s and just have trays full of vegetables,” she’ll say. I think she forgets that the vegetables had pretty much every nutrient cooked out of them during their prep for the steam table, so I never agree to go there.
Anyway, one thing I do remember loving from Furr’s was the Millionaire Pie. You can find many (maybe millions!) copycat recipes for the pie online, but this is the one my family makes. It’s almost like cheating when you say you’ve made a pie with this recipe…it takes less than ten minutes, and you never have to turn on the stove or oven. It’s like a mouthful of springtime, with fresh, bright flavors, and when hot summer days arrive, it’s an easy-to-make, refreshing dessert.
I have this, let’s say. quirk about pie. If it’s a fruit pie, I want it to be warm when I eat it, so I usually don’t take those to a potluck or whatever. This pie, however, can’t be served until it chills for a few hours, or even overnight, making it perfect for taking somewhere or to make early in the day for dessert that night. Enough blathering…here’s the recipe!
- 20 oz can crushed pineapple, well-drained
- 14 oz sweetened condensed milk (lowfat or fatfree work as well)
- 6 Tbsp lemon juice
- 1 cup pecans, finely chopped
- 8 oz whipped topping (or 1 cup whipping cream, whipped to stiff peaks)
- 9”graham cracker crust (or shortbread or chocolate crust)…you can also use two crusts for a flatter pie
1. Stir together all ingredients (except crust) and let sit until slightly firm, about 5 minutes or so. Spoon into crust, mounding in center. Or, divide evenly between two crusts for a less thick pie. But where’s the fun in that?
2. Refrigerate three hours, or until firm.
You’ll notice I’ve included the directions for making this into two pies, less full (obviously) than just one would be. Let your conscience be your guide.