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The question is on the table. For a million (imaginary) dollars, answer the following:

Which of the following is NOT found in Millionaire Pie?

A. Coconut

B. Pecans

C. Pineapple

D. Ice Cream

Oh never mind. I forgot to take away the sign.

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Although this no-bake pie does NOT contain ice cream, it does contain a goodly amount of cream cheese and whipped cream. Due to the simplicity of assembly, I made three of these for Sunday morning refreshments at church (one with a homemade graham cracker crust, the other with standard store-bought crusts. As Ken points out in the recipe notes for this pie, the intent here is to be quick and easy and sometimes I definitely see the wisdom in that.)

The above picture shows the crusts with just the main filling. Below you’ll see the finished pies, topped with whipped cream and pretty pecan halves. Voilà!

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For me, this pie absolutely fell into the category we refer to around here as “the weird ones”. I love to make fruit pies so much that when I have the opportunity to pick a new recipe from the cookbook for a particular occasion, Levi has started to tell me that I “really need to do one of the weird ones this time”. He’s right. This past year was perhaps the slowest yet in terms of my progression through Pie, but not the slowest in terms of overall pie production; I just need to remember to keep trying different things and moving forward. After all, with over 150 recipes left to choose from, it’s not like the pickins are all that slim. And really, I’m always delighted with the results of the “weird ones”. Millionaire Pie won’t make you wealthier, but it certainly has the potential to make you happier. (Unless of course you’re allergic to nuts or lactose intolerant, in which case obviously this is not the pie for you. Steeeer clear.) I loved the texture, the pineapple flavor, the whole delicious situation.

I’m very interested to hear if any of you have ever heard of/made/eaten Millionaire Pie before. I certainly hadn’t before being introduced to it in Pie. From what I’ve gathered, it probably hails from the convenience-food honeymoon period of the late 50’s or early 60’s, and maybe has Southern (Texan?) associations. To propose a reason for the name, Ken says, “perhaps it was fancied by some well-heeled Texas oilman”. (Or perhaps it’s Regis’ fave?) Please do leave a comment if you have any Millionaire pie encounters you can share!

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