I love how quick and easy this pie is to make—no oven needed, just simple ingredients and a little chill time. It’s the perfect make-ahead dessert for summer barbecues, potlucks, or anytime I want something sweet without turning on the oven. The fruity filling is light but rich, and every bite is packed with flavor and texture from the pineapple, cherries, and coconut.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (8 oz) package cream cheese, softened 1 (14 oz) can sweetened condensed milk 1 cup crushed pineapple, drained 1 cup maraschino cherries, halved 1 cup shredded sweetened coconut ½ cup chopped pecans (optional) 1 tablespoon lemon juice 1 prepared graham cracker crust (9-inch) Whipped topping or whipped cream, for garnish (optional) Extra cherries or pineapple, for topping (optional)
Directions
In a large bowl, I beat the softened cream cheese until smooth.
I add the sweetened condensed milk and lemon juice, mixing until the mixture is creamy and well-blended.
Then I fold in the drained pineapple, halved cherries, shredded coconut, and pecans if using. I stir until everything is evenly distributed throughout the creamy base.
I spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
I cover the pie and refrigerate for at least 3 hours, or until the filling is fully set.
Just before serving, I top it with whipped cream, extra cherries, or pineapple pieces for a pretty finish.
Sometimes I swap the cream cheese for whipped topping to make the filling even lighter and fluffier. I’ve also made it with crushed graham crackers and melted butter to create my own crust when I want a thicker base. If I’m craving something a little tangier, I add a few spoonfuls of sour cream or Greek yogurt to balance the sweetness. I’ve even turned this recipe into individual mini pies using cupcake liners for easy portioning.
Storage/reheating
I store this pie in the fridge, covered, for up to 3 days. Since it’s a no-bake dessert with fruit and dairy, it stays freshest when kept cold. I don’t recommend freezing it, as the texture of the fruit and filling can change after thawing.
FAQs
Can I make this pie ahead of time?
Yes, I always make this pie the night before I need it. It gives the filling plenty of time to chill and firm up, and the flavors blend beautifully.
What’s the best way to drain the pineapple?
I place the pineapple in a fine mesh strainer and press it lightly with the back of a spoon to release excess juice. The drier the pineapple, the better the pie sets.
Do I need to rinse the cherries?
Yes, I drain and lightly pat the maraschino cherries dry with paper towels. This helps prevent the filling from turning pink or becoming too watery.
Can I use fresh fruit instead of canned?
I’ve used fresh pineapple and cherries in a pinch, but I make sure to chop them finely and drain off any excess juice to keep the pie firm.
Can I skip the nuts?
Of course. The chopped pecans are totally optional—I like the texture they add, but the pie is just as delicious without them.
Conclusion
This Mouthwatering Millionaire Pie is a creamy, fruity slice of paradise that’s as easy to make as it is to love. It’s one of those timeless no-bake desserts that always gets compliments and empty plates. Whether I’m bringing it to a party or making it just because, it’s always a hit and never sticks around for long.
