I make this Millionaire Pie when I want a cool, creamy slice that feels like pineapple, coconut, and cherries got invited to the richest dessert party. One bite and it’s clear why this no bake beauty never lasts long.
I’m obsessed with Millionaire Pie because it tastes like I raided a beachside dessert case and somehow got the best slice. I love the creamy, tangy filling, the juicy pop of crushed pineapple, and that sweet little chew from shredded coconut.
It’s cold, fluffy, rich, and ridiculously easy to keep “just one more bite”-ing until half the pie is gone. And honestly, I’m not sorry.
This is the kind of pie I crave when I want something fun, bright, and a little over the top. No fuss, no serious dessert drama.
Just a chilled slice that knows exactly what it’s doing.
Ingredients
- Graham cracker crust brings that buttery crunch, and honestly, it’s the easiest win.
- Cream cheese makes the filling rich, tangy, and way less flat.
- Powdered sugar sweetens things smoothly, without any gritty bite.
- Vanilla extract adds cozy bakery vibes, even though this pie’s no-bake.
- Rum extract gives it that pina colada mood, minus the actual booze.
- Whipped topping keeps everything fluffy, light, and kind of cloud-like.
- Crushed pineapple brings juicy sweetness, so drain it well or it’ll get messy.
- Sweetened coconut adds chew, tropical flavor, and that classic vacation-dessert feel.
- Mini marshmallows make each bite softer, sweeter, and a little nostalgic.
- Plus chopped pecans bring crunch, nuttiness, and a nice break from all the creamy.
Ingredient Quantities
- 1 (9-inch) graham cracker crust
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (20 ounce) can crushed pineapple, well drained
- 1 1/2 cups sweetened shredded coconut
- 1 cup mini marshmallows
- 1 cup chopped pecans, toasted if desired
How to Make this
1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the powdered sugar, vanilla extract, and rum extract and beat until fully combined and creamy.
3. Fold in the thawed whipped topping until the filling is light and uniform.
4. Gently fold in the well drained crushed pineapple, sweetened shredded coconut, mini marshmallows, and chopped pecans (toast pecans first if desired).
5. Spoon the mixture into the 9-inch graham cracker crust and spread evenly with a spatula.
6. Smooth the top and press any loose marshmallows or coconut into the surface for an even finish.
7. Cover the pie and refrigerate for at least 4 hours or overnight to set and let flavors meld.
8. Before serving, optionally garnish with extra coconut, chopped pecans, or a few reserved marshmallows.
Equipment Needed
1. Large mixing bowl
2. Electric mixer or hand mixer
3. Rubber spatula for folding and spreading
4. Offset spatula or butter knife for smoothing top
5. Fine mesh strainer or colander to drain pineapple
6. Measuring cups and measuring spoons
7. Cutting board and knife for chopping pecans
8. Baking sheet or skillet for toasting pecans
9. Can opener
10. Pie server or serving spatula
FAQ
Millionaire Pie (Pina Colada Pie) Recipe Substitutions and Variations
- Cream cheese: mascarpone, Greek yogurt strained until thick, ricotta blended until smooth, softened silken tofu for a dairy-free option
- Powdered sugar: confectioners style sugar substitute (such as Swerve Confectioners), superfine granulated sugar pulsed in a blender until powdery, honey or maple syrup reduced by 1/4 cup and taste adjusted for sweetness (note: changes texture)
- Frozen whipped topping: homemade stabilized whipped cream (heavy cream whipped with a little powdered sugar and cream of tartar), coconut whipped cream for dairy-free option, full-fat Greek yogurt folded with a little whipped cream for extra tang and structure
- Pecans: toasted walnuts, toasted almonds slivers, macadamia nuts for a tropical note, pumpkin seeds for a nut-free crunch
Pro Tips
1. Make sure the pineapple is as dry as possible. Drain it well, then spread it on paper towels and gently press to remove excess juice so the filling does not water down or make the crust soggy.
2. Let the cream cheese come completely to room temperature before beating. It whips up silkier and you will have a lump free, airy filling if you beat it until glossy before folding in the whipped topping.
3. Fold gently and deliberately. Use a rubber spatula and scoop from the bottom, turning the mixture over rather than stirring vigorously. That keeps the filling light and prevents the whipped topping from collapsing.
4. Toast the pecans and reserve a few whole pieces for garnish. Toasting brings out the flavor and crunch, and sprinkling some on top right before serving keeps them bright and crunchy rather than softened by the filling.
Millionaire Pie (Pina Colada Pie) Recipe
I make this Millionaire Pie when I want a cool, creamy slice that feels like pineapple, coconut, and cherries got invited to the richest dessert party. One bite and it’s clear why this no bake beauty never lasts long.
8
servings
546
kcal
Equipment: 1. Large mixing bowl
2. Electric mixer or hand mixer
3. Rubber spatula for folding and spreading
4. Offset spatula or butter knife for smoothing top
5. Fine mesh strainer or colander to drain pineapple
6. Measuring cups and measuring spoons
7. Cutting board and knife for chopping pecans
8. Baking sheet or skillet for toasting pecans
9. Can opener
10. Pie server or serving spatula
Ingredients
-
1 (9-inch) graham cracker crust
-
8 ounces cream cheese, softened
-
1 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 teaspoon rum extract
-
1 (8 ounce) container frozen whipped topping, thawed
-
1 (20 ounce) can crushed pineapple, well drained
-
1 1/2 cups sweetened shredded coconut
-
1 cup mini marshmallows
-
1 cup chopped pecans, toasted if desired
Directions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and rum extract and beat until fully combined and creamy.
- Fold in the thawed whipped topping until the filling is light and uniform.
- Gently fold in the well drained crushed pineapple, sweetened shredded coconut, mini marshmallows, and chopped pecans (toast pecans first if desired).
- Spoon the mixture into the 9-inch graham cracker crust and spread evenly with a spatula.
- Smooth the top and press any loose marshmallows or coconut into the surface for an even finish.
- Cover the pie and refrigerate for at least 4 hours or overnight to set and let flavors meld.
- Before serving, optionally garnish with extra coconut, chopped pecans, or a few reserved marshmallows.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 185g
- Total number of serves: 8
- Calories: 546kcal
- Fat: 35g
- Saturated Fat: 17g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 11g
- Cholesterol: 32mg
- Sodium: 175mg
- Potassium: 81mg
- Carbohydrates: 53g
- Fiber: 5g
- Sugar: 37g
- Protein: 4.5g
- Vitamin A: 75IU
- Vitamin C: 5mg
- Calcium: 38mg
- Iron: 0.4mg
