This yummy variation on this famous treat uses coconut for an extra burst of flavor.
Published by St. Martin's Griffin
Originally a Southern belle, this pie from South Carolina was so rich and delicious, it easily coined the name "Millionaire Pie." I think it is the deliciousness, and the sweet nature and strong structure of this dessert that make it so worthy of the name.
Preparation Time15 min
Chilling Time3 hr
- 1 cup sweetened flaked coconut
- 1 (15-1/4-ounce) can crushed pineapple, drained
- 1 cup maraschino cherries, stemmed, drained, and chopped
- 1/2 cup chopped walnuts
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tablespoon maraschino cherry juice
- 1/2 teaspoon coconut extract
- 1 cup freshly whipped heavy cream, plus extra for serving
- 4 ounces mascarpone cheese, at room temperature
- 1 store-bought (or homemade) graham cracker crust
- Whole maraschino cherries, pecans, sweetened flaked coconut, pineapple, and silver sugar pearls for garnish
In a large bowl, combine the flaked coconut, pineapple, maraschino cherries, walnuts, condensed milk, lemon juice, cherry juice, and coconut extract.
Whisk together the whipped cream and mascarpone cheese until combined and smooth.
Gently fold the whipped cream–mascarpone mixture into the coconut mixture.
Spread the mixture into the crust.
Refrigerate the pie for 3 hours or overnight.
Top with the garnishes and serve.
Or use mini prepared pie crusts.
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