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Millionaire Pie

A bright, tropical no-bake pie with a pecan-shortbread crust and creamy pineapple filling.
Prep Time25 minutes
Cook Time6 hours
Total Time6 hours 25 minutes
Servings: 8 servings

Ingredients

  • 12 pecan shortbread cookies (such as Pecan Sandies) broken into pieces
  • 1/2 cup pecans chopped
  • 2 tablespoons butter melted
  • 20 ounce crushed pineapple drained (1 can)
  • 1/2 cup granulated sugar plus 1 tablespoon, divided
  • salt pinch plus 1/4 teaspoon as noted
  • 3 egg yolks
  • 3 ounce pineapple-flavored gelatin 1 box
  • 1 cup frozen pineapple juice concentrate thawed; divided (1/2 cup + 1/2 cup)
  • 2 cups heavy cream chilled

Instructions

  • Preheat the oven to 350°F (175°C) and position a rack in the middle.
  • In a food processor, pulse the pecan shortbread cookies and chopped pecans until they form fine crumbs.
  • Add the melted butter to the crumbs and pulse until evenly moistened.
  • Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup; refrigerate until firm, about 20 minutes.
  • Bake the chilled crust in the preheated oven until lightly browned and fragrant, about 15 minutes; cool to room temperature.
  • Meanwhile, heat a medium skillet over medium-high and combine the drained crushed pineapple, 1/4 cup sugar, and a pinch of salt; cook, stirring occasionally, until the pineapple is lightly browned and the liquid has evaporated, about 15 minutes.
  • Transfer the cooked pineapple to a food processor and process until smooth, about 1 minute; set aside.
  • In a medium bowl, whisk together the egg yolks, the remaining 1/4 cup sugar, and 1/4 teaspoon salt; set aside.
  • In a medium saucepan, combine the pineapple-flavored gelatin with 1/2 cup of the thawed pineapple juice concentrate; let sit until the gelatin softens, about 5 minutes.
  • Warm the gelatin mixture over medium heat, stirring, until the gelatin dissolves and the liquid is very hot but not boiling, about 2 minutes.
  • Whisking vigorously, slowly add the hot gelatin mixture to the egg yolk mixture to temper the yolks.
  • Return the combined yolk mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes; remove from heat.
  • Stir in the remaining 1/2 cup pineapple juice concentrate and the processed pineapple until smooth; transfer to a bowl and refrigerate until set, about 1½ hours.
  • Whip the chilled heavy cream with the remaining 1 tablespoon sugar in a stand mixer or with a hand mixer on medium-high until stiff peaks form, about 3 minutes.
  • Fold 2 cups of the whipped cream into the chilled pineapple mixture in two additions until well combined.
  • Scrape the filling into the cooled crust and smooth the top, then spread the remaining whipped cream over the pie.
  • Refrigerate the pie until fully set, at least 4 hours or overnight.

Equipment

  • Food Processor
  • 9-inch pie pan
  • measuring cup (for packing crust)
  • Oven
  • medium skillet
  • Medium Saucepan
  • Mixing bowls
  • stand mixer or hand mixer

Notes

  • The most popular brand of pecan shortbread is Pecan Sandies by Keebler.
  • This recipe yields about 8 slices (one pie).
  • Use thawed pineapple juice concentrate divided as directed.
  • Be careful not to boil the gelatin mixture when dissolving.
  • Chill the crust before baking for better shape retention.