Millionaire Pie


This no-bake pie recipe is perfect for any party.

Southern Living Millionaire Pie in a pie plate to serve

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
10 mins
Total Time:
1 hrs 10 mins

No-bake millionaire pie is a creamy, fruit-filled treat that is about as Southern as desserts can be. It's also super easy to make for a last-minute potluck or party as it comes together in just 10 minutes and only needs to chill in the refrigerator for about an hour before it's ready to serve.

Pineapple bits and chewy, sweet coconut are suspended throughout this creamy pie along with crunchy pecans. Gelatin sets the pie so that it's easily sliceable and maintains its shape.

Be ready for any festive gathering with this eye-catching, tropical-flavored treat!

Millionaire Pie Ingredients

For millionaire pie, you'll need whole milk, unflavored gelatin, crushed pineapple, sweetened condensed milk, sweetened shredded coconut, maraschino cherries and juice, pecans, lemon juice, and frozen whipped topping (such as Cool Whip). You'll also need either a homemade or store-bought graham cracker pie crust.

Also, keep extra maraschino cherries, pecans, whipped topping, and coconut on hand to garnish the pie once it's ready to serve.

Southern Living Millionaire Pie ingredients

Caitlin Bensel; Food Stylist: Torie Cox

How To Make Millionaire Pie

Traditional millionaire pies use lemon juice to thicken sweetened condensed milk enough that it's sliceable. We're not going to take any chances with our version, so this recipe uses gelatin to make the pie filling firm and sliceable, too.

To start, combine gelatin and milk in a bowl. Let the mixture stand until the gelatin absorbs the milk. This should take about 5 minutes. Right before you add it to the other ingredients, you'll microwave this mixture in 5-second intervals to make sure the gelatin is fully dissolved.

Then, stir together pineapple, condensed milk, coconut, maraschino cherries, pecans, lemon juice, and maraschino cherry juice in a large bowl. Fold in the whipped topping. Add the gelatin mixture to the fruit mixture, and stir well to make sure all the ingredients have the filling mixture coating it.

Pour the pie filling into the prepared pie crust, and put the pie in the refrigerator to chill for at least 1 hour. When you're ready to serve, garnish with whatever toppings you want, such as extra whipped topping, cherries, pecans, and coconut.

Tips for the Best Millionaire Pie

This pie is incredibly easy to make, but there are a few things that can help you make it even better:

  • Don't rush the gelatin blooming process. Give the milk-gelatin mixture enough time to let the gelatin absorb the milk. This combination is responsible for the creamy, luscious texture of this no-bake pie. And don't forget to microwave it just before adding it to the other ingredients.
  • Don't skip the lemon juice. For back-up, this recipe uses lemon juice and sweetened condensed milk for the pie's thick texture. It's a lot of lemon juice—1/4 cup—but it's precisely balanced with the other ingredients for both thickening and flavor.
  • Squeeze the pineapple. Get as much pineapple juice out of the fruit as you can. Too much liquid could jeopardize the pie filling. Save the juice for a fun Azalea Cocktail.
  • Have fun with the toppings. We like repeating some of the flavors of the pie filling on the pie top, but you can get creative. White chocolate curls or chocolate syrup might be delicious.
  • Consider other crusts. The traditional graham cracker crust for this millionaire pie is fantastic, but you could consider other options, like a shortbread crust or a cookie crumb crust.

How To Store Millionaire Pie

If you have leftover slices, wrap the pie plate with plastic wrap, and put it right back in the fridge. Millionaire pie will last up to 5 days in the fridge, though the crust may get a little soggy.


  • 1/4 cup whole milk

  • 1 (1/4-oz.) envelope unflavored gelatin

  • 1 (15-oz.) can crushed pineapple in juice, well drained

  • 1 (14-oz.) can sweetened condensed milk

  • 1 cup sweetened shredded coconut, plus more for garnish

  • 1 cup maraschino cherries (from 1 [16-oz.] jar), chopped, plus more for garnish

  • 1/2 cup chopped pecans, plus more for garnish

  • 1/4 cup fresh lemon juice (from 1 lemon)

  • 1 Tbsp. maraschino cherry juice

  • 1 1/4 cup thawed frozen whipped topping, plus more to garnish

  • 1 (9-inch) graham cracker crust, (9 oz.) ready-to-use or homemade


  1. Combine milk and gelatin:

    In a small glass or metal bowl, mix together gelatin and milk. Let stand until gelatin absorbs milk, about 5 minutes.

    Southern Living Millionaire Pie mixing together the milk and gelatin

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Combine pie filling:

    In a large mixing bowl, stir together pineapple, condensed milk, coconut, maraschino cherries, pecans, lemon juice, maraschino cherry juice until well combined.

    Southern Living Millionaire Pie stirring together the cherries, pineapple, nuts and coconut

    Caitlin Bensel; Food Stylist: Torie Cox

    Fold in whipped topping using a rubber spatula until completely incorporated.

    Southern Living Millionaire Pie folding in the whipped topping until well blended

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add gelatin mixture to pie filling:

    Microwave gelatin mixture on High, in 5 second intervals, until fully melted, about 15 seconds; stir until smooth. Add melted gelatin to fruit mixture, and stir until well combined, about 1 minute.

    Southern Living Millionaire Pie folding in the gelatin mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Pour the pie filling into the prepared graham cracker crust. Refrigerate until firm, at least 1 hour or up to 12 hours.

    Southern Living Millionaire Pie in the prepared crust ready to refrigerate

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Add toppings and serve:

    Garnish with additional whipped topping, coconut, cherries, and pecans before slicing and serving.

    Southern Living Millionaire Pie cut and ready to serve

    Caitlin Bensel; Food Stylist: Torie Cox

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