If you simply have 5 minutes, you've got time to whomp up this super creamy millionaire pie! this is often a simple , unbaked recipe crammed with crumbs of pineapple, pecans, cherries and coconut.
1 piece of prepared crumb
1 cup coconut, sweetened with flakes
15.25 ounces of pineapple, puree - well drained and 1 tbsp, reserving
1 cup maraschino cherries, drained and chopped
1/2 cup pecans, roasted and chopped
14 oz sweetened condensed milk, I use Eagle Brand
5 tablespoons of lemon juice or lime juice
1 tablespoon pineapple juice
1 tablespoon maraschino cherry juice, optional
1 1/2 cups whipped topping, divided - I use homemade Cool Whip or you can use Store Cool Whip.
1/4 cup toasted coconut for garnish
1 cup whipped topping, as a topping
1.In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, sweetened condensed milk, lemon juice and pineapple juice. Add maraschino cherry juice for a pink color if desired.
2.Mix it well.
3.Gently fold in 3/4 cup of whipped topping in an up and down motion.
4.Stir in the remaining 3/4 cup of filling, but don't mix it too much.
5.Pour into the crust.
6.Cover and chill overnight.
7.Before serving, sprinkle with the remaining whipped topping and sprinkle with roasted coconut, if desired.