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Millionaire Pie

One of our favorites from the cafeteria! It's Millionaire Pie.

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Millionaire Pie

Delicious any time, Millionaire Pie is especially prized by the summer cook who doesn't want to heat up the kitchen. If the photo looks familiar, it is likely you've seen it on a Pinterest pie board. The photo and the recipe are among our most popular pins. This recipe is from Millionaire Pie: No-Bake Classic Dessert.

Ingredients:
  • 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
  1. 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.
  2. Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.
  3. Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).
  4. Pile filling into a prepared pie shell, and chill for at least 3 hours.
  5. Makes one pie.

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.

Kitchen tools you'll need: Mixer, Mixing Bowls, Pie Baker

More recipes: Ambrosia Pie, Peanut Butter Pie, Chocolate Dream Pie

Lone Star List

Here are some things that caught my eye this week!

  1. JC Reid How Online Ordering Will Change Texas Barbecue
  2. Readers Digest: Barbeque or Barbecue: Which Is Correct?
  3. Foodways: Greg Gatlin talks about the early days of Gatlin's, its roots in his family's traditions, Houston barbecue
  4. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

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