BILLIONAIRE PIE RECIPES

MILLIONAIRE PIE RECIPE | ALLRECIPES

Millionaire Pie Recipe | Allrecipes image

I have been making this pie every Thanksgiving and it's usually the first pie to finish. This recipe makes two pies.

Provided by NWILMOT

Yield 2 pies

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1?½ cups chopped pecans
2 (9 inch) prepared graham cracker crusts

Steps:

Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Nutrition Facts : Calories 433.5 calories, CarbohydrateContent 44.9 g, CholesterolContent 23.7 mg, FatContent 27.1 g, FiberContent 1.7 g, ProteinContent 5.6 g, SaturatedFatContent 11.2 g, SodiumContent 248.7 mg, SugarContent 35.1 g

BILLIONAIRE PIE RECIPE - COOKEATSHARE

Billionaire Pie Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 9

Ingredients

8 ounce cream cheese
3 1/4 ounce powdered sugar few drops red food coloring
1/2 c. egg whites ds salt
1 c. sugar
1 tsp vanilla
3 ounce grnd ritz crackers
1 can crushed pineapple or possibly pineapple pie filling
1 ct cold whip
1/2 c. crushed pecans

Steps:

For filling: Beat cream cheese and powdered sugar till creamy. Add in red food coloring till pink. For crust: Beat egg whites till stiff, adding sugar slowly; then add in salt and vanilla. Mix in Ritz crackers by hand. Pour into well-greased pie pan. Bake at 350 degrees for 30 min. Set aside to cold. When cold, pour creamed mix into crust. For topping: Top with pineapple, Cold Whip and pecans.

Nutrition Facts : ServingSize 1140 g, Calories 3018, FatContent 119.69 g, TransFatContent 0.89 g, SaturatedFatContent 50.42 g, CholesterolContent 249 g, SodiumContent 1655 g, CarbohydrateContent 479.57 g, FiberContent 9.6 g, SugarContent 398.1 g, ProteinContent 24.82 g

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