Millionaire Pie

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Also called Million Dollar Pie, this no-bake dessert features pineapple and cherries in a rich and creamy filling mixed with pecans and coconut for the perfect combination of texture and flavor! 

There's some magic that happens when you combine sweetened condensed milk with real lemon juice. Well, maybe I should say there are two magical things that happen. Plus chemistry.

The first is that the combination naturally thickens into pudding. The acid from the lemon juice reacts with the milk to turn it into nature's custard. It's pretty spectacular and is the reason my grandmother's favorite recipe, Italian Bakeless Cake (which is not Italian and not cake, btw) works so perfectly.

The second is the spectacular taste. These two ingredients work together to create a super fresh flavor that's bight, crisp and tart but still sweet in the best way. And it is the perfect backdrop for the other ingredients. 

INGREDIENTS NEEDED FOR MILLIONAIRE PIE

• Graham cracker crust
• Sweetened condensed milk
• Fresh lemon juice
• Crushed pineapple
• Maraschino cherries
• Sweetened flaked coconut 
• Chopped pecans
• Cool whip

FAQ ON MILLIONAIRE PIE

1. Do I have to use FRESH lemon juice?  Yes. I can't confirm that the Ph is the same in the fake stuff so I don't know if it will work with the sweetened condensed milk the same way (and thicken properly). Also, it just doesn't taste good.

2. Can I omit the coconut?  Perhaps. I can't say so for certain but it seems to me that the coconut helps support the filling which isn't super firm. If you omit it, wring the pineapple out with a clean dishtowel to ensure ALL excess juice is removed.

3. Why didn't my pie set up?  There are only a few reasons for this recipe to fail. The most important is substituting or omitting the fresh lemon juice and sweetened condensed milk (that combo is what thickens the filling). It's also super important to drain the pineapple VERY WELL and allow the pie to chill a minimum of 6 hours (overnight is best!).

4. Isn't Millionaire Pie supposed to be pink?  The original recipe (from Eagle Brand) did not include cherries. As folks changed the recipe over the years, cherries were added. Some of the newer versions include adding cherry juice which is why some of the pies are pink. You can certainly add cherry juice if you'd like but go easy because the more liquid in the recipe, the looser the filling will be.

5. Can I leave out the cherries?  Yep! As I mentioned in the note above, the original recipe from Eagle Brand did not include cherries.

6. Can I substitute other nuts for the pecans?  Sure! I imagine walnuts and almonds would be lovely in this!

7. Can I leave the nuts out all-together?  I suppose you can but I think the texture adds SO MUCH to this pie and is one of the things that make it so magical.

8. Does this pie freeze well?  YES!! Freeze firm without garnishing or covering the pie. Once frozen, cover well with foil or several layers of plastic wrap then freeze up to 3 months. Defrost in the refrigerator.

9. What's the best way to drain the pineapple?  I usually pour into a colander then let set over a bowl, uncovered, in the fridge overnight. If you don't have time for that, strain it in a colander then pour onto a clean kitchen towel so the towel can absorb the extra juice.

MORE FRUITY NO-BAKE DESSERTS

STRAWBERRY SHORTCAKE DESSERT - An easy layered dessert made in a 13x9 dish perfect for potluck dinners, cookouts or family gatherings! 

PAULA DEEN'S BANANA PUDDING - This iconic recipe isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious! 

BANANA SPLIT DESSERT - A layered dessert with pineapple, strawberries, chocolate syrup and nuts with a decadent cream cheese filling and graham cracker crust. 

ITALIAN BAKELESS CAKE - A layered no-bake dessert with vanilla wafers and creamy pineapple “pudding” topped with cool whip, coconut, cherries and pecans. 

BLACK FOREST OREO DESSERT - A decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling. 

Recipe for Millionaire Pie

Millionaire Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M

Also called Million Dollar Pie, this no-bake dessert features pineapple and cherries in a rich and creamy filling mixed with pecans and coconut for the perfect combination of texture and flavor! 

Ingredients

• 1 deep dish graham cracker crust
• 1 14-oz can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 15-oz can crushed pineapple, well drained
• 1 cup chopped maraschino cherries
• 1 cup sweetened flaked coconut
• 1/2 cup chopped pecans
• 8-oz tub cool whip, thawed

Instructions

1. In a large bowl, combine sweetened condensed milk, lemon juice and pineapple then mix well.
2. Stir in cherries, coconut and pecans.
3. Fold in cool whip then spoon mixture into graham cracker crust.
4. Refrigerate 6 hours or overnight.

Notes

• Drain the pineapple VERY WELL. I usually pour into a colander then let drain into a bowl, uncovered, in the fridge overnight. 
• Starting with chilled pineapple, lemon juice and cherries helps the pie set up more quickly.
• I like to drain the cherries on paper towels before chopping.
• For perfect slices, consider freezing an hour before serving. 
• See FAQ above for other tips and pointers. 

https://www.southyourmouth.com/2025/05/millionaire-pie.html

Images and text © South Your Mouth LLC 2025

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Easy Coconut Cream Pie

Home » Desserts » Easy Coconut Cream Pie

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW TO TOAST COCONUT
3. FAQ ON CREAM OF COCONUT
4. MORE COCONUT DESSERT RECIPES

Coconut always makes me think of two things: Easter Sunday and Nanny (my paternal grandmother).

Nanny would buy whole coconuts at Eastertime then whittle and extract every last gram of goodness from them.

She'd even save the coconut water when she cracked them open to bake slices of sweet potato in with butter, brown sugar and cinnamon.

She made an assortment of coconut desserts including those green "grass" cupcakes with jelly bean eggs on top, her Italian Bakeless Cake (which was neither Italian or a cake but always my favorite!) and this simple cream pie that's my go-to recipe for Coconut Cream Pie!

She also made a giant 6-layer coconut cake that took days to make. Each layer was painted with a coconut syrup before she layered them between a moist coconut icing then the whole thing was frosted with a thin buttercream.

That's it on the left in the picture below. And yes, that's me trying to snag something sweet off the dessert table when I didn't think anybody was looking. I've heard Pa saved my behind that day and kept my mama and aunts from getting my butt for that!

HOW TO TOAST COCONUT

There are two ways to toast coconut: on the stove and in the oven. I typically use the oven method because the coconut toasts more evenly but either method works! Below are instructions for toasting 2 cups sweetened flaked coconut.

OVEN METHOD: Spread coconut evenly on a large baking sheet then bake at 350 degrees (preheated oven) 8-10 minutes, stopping halfway through to stir the coconut with a spatula. Cool completely before adding to most recipes. 

STOVE-TOP METHOD: Add coconut to a large nonstick skillet then heat and stir over medium heat until evenly toasted. Cool completely before adding to most recipes. 

A FEW RECIPE NOTES

1. Only use Cream of Coconut (not coconut milk or coconut cream).
2. Feel free to top the pie with whipped cream or additional Cool Whip.
3. If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
4. The texture isn't firm like cheesecake, it's supposed to be a little wiggly. 
5. The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
6. You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above about toasting coconut if needed.

FAQ ON CREAM OF COCONUT

Can I use Coconut Milk instead of Cream of Coconut?  No, the two are not equivalent. Coconut milk is a thin, unsweetened non-dairy milk (like almond milk), whereas Cream of Coconut is thick and sweetened.

Are Cream of Coconut and Coconut Cream the same thing?  They are not. Coconut Cream is thick and spreadable like butter. It has a similar consistency to vegetable shortening.

Where can I find Cream of Coconut?  Most grocery stores stock it with cocktail mixers (tonic, bloody mary mix, sour mix, etc.) because it's a staple in Pina Coladas and other dreamy libations. Though you may find some shelved with other canned milks or with Indian and Hispanic cuisine ingredients in the grocery store, it will ALWAYS be where the cocktail mixers are.

Is Cream of Coconut supposed to be separated?  The degree to which the creamiest parts rise to the top of the can depends on temperature and how long it has been sitting still. In all such things, cream rises to the top. Shake the can vigorously before opening. If the contents are still separated, it's completely OK and normal (especially in cooler temperatures). Everything will smooth out beautifully once mixed well.

Which brand is best?  I typically use Coco Lopez or Goya.

MORE COCONUT DESSERT RECIPES

COCONUT TEXAS SHEET CAKE - A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor. 

GOD BLESS AMERICA CAKE - An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing.

COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate 

RASPBERRY ZINGER POKE CAKE - An easy poke cake recipe made with a white cake mix, raspberry jello and coconut that tastes just like the Hostess Raspberry Zinger snack cakes!

GERMAN CHOCOLATE SHEET CAKE - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing.

LEMON MACAROON TARTS - Light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream. 

SNO BALL BROWNIES - An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes! 

Recipe for How to Cook Easy Coconut Cream Pie

Easy Coconut Cream Pie

Yield: 8 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

Ingredients

• 1 15-oz. can cream of coconut
• 1/4 cup milk
• 1 large (5.1 oz) box instant vanilla pudding mix
• 1 14-oz. can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 8-oz tub cool whip, thawed
• 1 deep dish pie shell

Instructions

1. Bake and cool pie shell if using pastry-style shell. If using a ready-made (such as graham cracker) proceed to Step 2.
2. Add cream of coconut to a stand mixer or large bowl (using a hand-held mixer) then mix on medium speed until smooth.
3. Add milk, pudding mix and sweetened condensed milk then mix until thoroughly combined and smooth.
4. Fold in a heaping cup of toasted coconut and cool whip then mix until just combined.
5. Add mixture to pie shell, garnish with remaining toasted coconut then refrigerate for 4-6 hours or overnight.

Notes

• Use any deep dish pie crust (graham cracker, ready-bake, homemade, etc.). If using a crust that requires baking, bake and cool before filling.
• Only use Cream of Coconut (not coconut milk or coconut cream).
• Feel free to top the pie with whipped cream or additional Cool Whip.
• If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
• The texture isn't firm like cheesecake, it's supposed to be little wiggly. 
• The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
• You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above the recipe card on toasting coconut if needed.

https://www.southyourmouth.com/2025/03/easy-coconut-cream-pie.html

Images and text © South Your Mouth LLC 2025

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Nanny's Peanut Butter Cream Pie

Home » Desserts » Nanny's Peanut Butter Cream Pie

A simple no-bake peanut butter pie recipe that's silky smooth, luxuriously rich and packed with peanut butter flavor. 

Updated 5/27/26

Growing up, Nanny made these peanut butter pies that were very basic, thin and understated and they were THE BEST pies ever!

Sometimes she'd top them with whipped cream but, for the most part, she just served them plain and that's how we liked them best because we'd just pick the whole slice up and eat it like pizza.

The texture is firm enough to mostly hold its shape but we'd still be licking peanut butter cream from our fingers like little puppies.

INGREDIENTS FOR NANNY'S PEANUT BUTTER CREAM PIE

This pie is super simple and uses common ingredients easy to find! All you need to make these pies is:

• Cream cheese
• Sweetened condensed milk
• Peanut butter
• Powdered sugar
• Cool whip
• Chocolate pie crusts

Nanny didn't make hers with chocolate graham cracker crusts because there wasn't any such thing back then. I don't actually remember what sort of crust she used. Her recipe card just reads to "fill two shallow pie pastries".

You can use whichever crusts you like best but I definitely prefer the little bit of chocolate with the peanut butter. Regular graham cracker crusts are great too, though!

If you use pastry pie shells, just be sure to cook and completely cool them before adding the filling.

NOTES ON MAKING NANNY'S PEANUT BUTTER CREAM PIE

1. Feel free to top the pie with whipped cream or additional Cool Whip.
2. Garnish with chocolate sauce or chopped peanuts if desired. 
3. I've never made this with crunchy peanut butter but I imagine it would work just fine.
4. Use traditional peanut butter. Homemade and other nut butters are too thin to work with this recipe.
5. If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
6. The texture isn't firm like cheesecake, it's supposed to be little wiggly. 

LOOKING FOR MORE NO-BAKE DESSERT RECIPES?

If easy dessert recipes are your favorite kind, pop over to my collection of Easy No-Bake Desserts and take a look around! There's something for everyone with everything from chocolate to fruit to peanut butter!

Recipe for Nanny's Peanut Butter Cream Pie

Nanny's Peanut Butter Cream Pie

Yield: 2 Pies

Author: Mandy Rivers

Prep time: 10 MinInactive time: 2 HourTotal time: 2 H & 10 M

A simple no-bake peanut butter pie recipe that's silky smooth, luxuriously rich and packed with peanut butter flavor.

Ingredients

• 1 8-oz block cream cheese, at room temperature
• 1 14-oz can sweetened condensed milk
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 8-oz carton cool whip, thawed
• 2 chocolate graham cracker pie crusts

Instructions

1. Whip cream cheese with an electric mixer until smooth. 8-oz cream cheese
2. Add sweetened condensed milk, peanut butter and powdered sugar then mix until well combined. 1 can condensed milk, 1 c. peanut butter, 1 c. powdered sugar
3. Add half of cool whip then mix until smooth.
4. Fold in remaining cool whip then mix until just combined.
5. Spoon mixture evenly into pie crusts then refrigerate 4-6 hours or overnight.

Notes

• Use traditional peanut butter. Homemade and other nut butters are too thin to work with this recipe.
• If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
• See article above the recipe card for more notes and tips!

https://www.southyourmouth.com/2025/03/nannys-peanut-butter-cream-pie.html

Images and text © South Your Mouth LLC 2025

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Pecan Cobbler

An easy, homemade dessert recipe with a warm, gooey butterscotch/caramel sauce that’s baked-in under a pecan-studded cake layer as the cobbler bakes.

JUMP TO RECIPE

Do you remember my recipe for Chocolate Cobbler?? I call it the “OG Molten Lava Cake” because that recipe has been producing cake with a baked-in hot chocolate sauce for decades. Before lava cakes made it cool.

I make it All. The. Time. because it’s so easy to throw together and the results are insanely decadent and delicious. Seriously, if I have half a carton of vanilla ice cream in the freezer that looks sad and lonely, I whip up that Chocolate Cobbler et voila, I’m a rockstar. 

I got to thinking about it the other day and wondered what other flavor cobbler I might be able to make with the same base recipe.

I could try with fruit but part of what’s fun about the chocolate version is that it’s called cobbler but, unexpectedly, doesn’t have any fruit.

It’s really all about that sauce that bakes under the cake-like part and when I focused on that, I knew it would be easy to make a caramel/butterscotch version! Seriously, uuuggghhhhh, hot caramelly sauce with vanilla ice cream?? Yes, please!!

And it took me all of 3 seconds to decide to add pecans because those flavors just GO together!! 

I’m using butterscotch and caramel interchangeably here but I really shouldn’t because the only difference in the two is that butterscotch is made with brown sugar and caramel is made with white sugar and I made this recipe with all brown sugar.

So, that would make this a butterscotch sauce but – and y’all be patient with me while I overthink everything – it tastes more like caramel to me.

You know what? Let’s all call it what we want and be happy because we get to eat some!

INGREDIENTS FOR PECAN COBBLER

I separate the ingredients in the recipe card below to make it easier to follow but the base and the topping have a lot of the same ingredients.

• Brown sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Vanilla extract
• Butter
• Pecans
• Boiling water

FAQ ABOUT PECAN COBBLER

Is this what’s called a hot water cobbler?  It surely is. This type of baked dessert makes its own sauce by pouring hot or boiling water over sugar just before the dish goes in the oven.

Can I substitute walnuts for pecans?  You surely can but it won't be a pecan cobbler anymore.

Can I use self-rising flour instead of all-purpose?  Yes! Omit the baking powder and reduce the salt from 1/2 teaspoon to just a pinch (we need a fair amount of salt in this to bring out the flavor in the sauce).

Can I use unsalted butter?  Yes, but you’ll need to add a pinch of salt. See the note in parenthesis above.

Can I add cinnamon?  You don’t need me for this one. You can add cinnamon to anything you want any time you want to. You do you, girl. Pumpkin Pie Spice, cinnamon and nutmeg would all be lovely in this – especially in the Fall!

Can I double the recipe?  Yes! If you do, bake in a 13x9 baking dish.

Can I make this the night before or ahead of when I want to serve it?  This is BEST when it's hot from the oven. Once the cobbler sets, the cake-like part will eventually absorb the syrup. It is still delicious but you won't have the gooey layer underneath.

Can I add fruit?  Probably. But I’m not sure what changes you’d need to make with the rest of the recipe to tell you exactly how. My guess would be to add canned pie filling to the dish before the batter, but you may need less water. If anyone tries, please comment below to let us know!

MORE PECAN DESSERT RECIPES TO TRY

PECAN PIE CAKE - All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix. 

PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping. 

PECAN POUND CAKE WITH THE BEST PECAN CREAM FROSTING - A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra-creamy pecan-studded cream cheese frosting. 

EASY PECAN PIE BARS - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base. 

CLASSIC PECAN PIE - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans perfect for Thanksgiving and Christmas dinner! 

Recipe for Pecan Cobbler

Pecan Cobbler

Yield: 9 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

An easy, homemade dessert recipe with a warm, gooey butterscotch/caramel sauce that’s baked-in under a pecan-studded cake layer as the cobbler bakes.

Ingredients

Base:

• 3/4 cup brown sugar, packed
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup butter, melted
• 2 cups chopped pecans

Topping:

• 1 cup brown sugar, packed
• Pinch of salt
• 1 1/4 cups boiling water
• 1 teaspoon vanilla extract

Instructions

Make the base:

1. Preheat oven to 350 degrees. Ceramic or glass dishes don't need to be greased. If using a metal pan, spray with cooking spray.
2. Combine brown sugar, flour, baking powder and salt in a mixing bowl then mix well, breaking up any brown sugar lumps if necessary; set aside.
3. Add milk, vanilla and melted butter to dry ingredients then mix by hand or with an electric mixer set on low until just combined and smooth.
4. Spread mixture into a 2-quart baking dish then top with pecans.

Make the topping:

1. Sprinkle brown sugar and salt evenly over pecans.
2. Add vanilla to water then pour water slowly over brown sugar. Do not stir.

Bake:

1. Bake at 350 degrees for 40-45 minutes or until cobbler is nearly set in the middle and pecans are starting to brown.
2. Cool 10 minutes then serve warm. Serve with vanilla ice cream for a special treat!

Notes

• This is BEST when it's first cooked. Once it sets for a while, the cake will absorb the hot syrup.
• Use light or dark brown sugar.
• This cooks in a 2-quart dish. If you’re unsure which pan to use, you can pour 8 cups of water into one and see how it fits.
• Any other questions are likely answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2024/03/pecan-cobbler.html

Images and text © South Your Mouth LLC 2024

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