Millionaire Pie
User Reviews
5
Millionaire Pie
Description
The crust is made from finely processed pecan shortbread cookies and chopped pecans combined with melted butter, pressed firmly into a pie pan, refrigerated to set, then baked until lightly browned. The pie filling starts by cooking drained crushed pineapple with sugar and salt until lightly browned, then pureed until smooth. Egg yolks are whisked with sugar and salt, then combined with softened pineapple gelatin mixture.
The final filling is folded with chilled, whipped heavy cream to create a fluffy mixture that is poured onto the cooled crust and chilled to set firmly. The pie offers a tropical, tangy sweetness from the pineapple and a creamy consistency, balanced by the crunchy pecan crust. It can be sliced into about eight portions, making it suitable for sharing after meals or as a festive dessert.
Leftovers should be covered tightly with plastic wrap and refrigerated, keeping fresh for up to four days. The recipe notes recommend using popular pecan shortbread cookie brands for convenience and consistent crust texture.
Ingredients
For the crust:
- 12 pecan shortbread cookies such as Pecan Sandies, broken into pieces (see note 1)
- 1/2 cups pecans chopped
- 2 tablespoons butter melted
For the pie filling:
- 1 (20 ounce) can pineapple drained, crushed
- 1/2 cup plus 1 tablespoon granulated sugar
- salt
- 3 egg yolk
- 1 (3 ounce) box pineapple-flavored gelatin
- 1 cup pineapple juice concentrate thawed, frozen
- 2 cups heavy cream chilled
Instructions
To make the crust:
- Adjust an oven rack to middle position and preheat oven to 350 degrees. In a food processor, process cookies and pecans into fine crumbs. Add butter and process until combined.
- Using the bottom of a measuring cup, pack crumbs into the bottom and up the sides of a 9-inch pie pan. Refrigerate until firm, about 20 minutes.
- Bake until lightly browned and fragrant, about 15 minutes. Cool to room temperature.
To make the pie filling:
- In medium skillet over medium-high heat, cook drained pineapple, 1/4 cup sugar, and a pinch of salt, stirring occasionally until the pineapple is lightly browned and the liquid evaporates, about 15 minutes.
- In a food processor, process pineapple mixture until smooth, about one minute. Set aside. In medium bowl, whisk together the egg yolks, 1/4 cup sugar, and 1/4 teaspoon salt. Set aside.
- In medium sauce pan, combine gelatin and 1/2 cup of pineapple juice concentrate. Allow to sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes.
- Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return the yolk mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.
- Remove from heat and stir in the remaining 1/2 cup pineapple juice concentrate and processed pineapple mixture. Pour mixture into a bowl and refrigerate until set, about 1 1/2 hours.
- Meanwhile, in a stand mixer, whip heavy cream with remaining 1 tablespoon of sugar on medium-high speed to stiff peaks, about 3 minutes.
- Working with 1 cup of whipped cream at a time, fold 2 cups whipped cream total into chilled pineapple mixture. Scrape mixture into cooled crust and smooth the top.
- Top with remaining whipped cream. Refrigerate until set, at least 4 hours or overnight. Store leftovers in the refrigerator.
Notes
- Store leftover Millionaire Pie covered tightly in the refrigerator for up to 4 days to maintain freshness.
- Popular pecan shortbread cookies such as Pecan Sandies or affordable store brands work well for the crust.
- This recipe yields one pie, serving approximately 8 slices depending on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 slice each)
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 359kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 52mg | 2% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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