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Delicious any time, Millionaire Pie is especially prized by the summer cook who doesn't want to heat up the kitchen.

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 8-ounce can of crushed pineapple, undrained
• 1 cup grated coconut
• 1 cup chopped pecans
• 8-ounce carton of whipped topping, thawed (OR 2 cups whipping cream, whipped and sweetened with 3 tablespoons of sugar
• 1 prepared 9-inch pastry shell

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.

Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.

Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).

Pile filling into a prepared pie shell, and chill for several hours.

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Note: Millionaire Pie can be garnished with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.

Choice of pie shell is up to you. Here are links to several:

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust