Million Dollar Pie Recipe

Million Dollar Pie Recipe

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I call this pie, the Mythical Million Dollar Pie, because it has now reached mythical proportions. We all remember eating it, but can remember what it tasted like or what was in it and can’t find anybody that has the recipe for it. I found a recipe, among my grandmother’s clipping, written by my grandmother on a brown-age sheet of notebook paper. This pie is rich. You may want to copy it and put it among your clippings. Consider it a present from my grandmother, Mrs. Belzora M. Taylor.

Million Dollar Pie

1 20 oz. can crushed pineapple
1 20 oz. can peaches
1 14 oz. can Eagle Brand sweetened condensed milk
1 teaspoon fresh lemon juice
1 cup nuts
2 graham cracker crust pie shells

Kool whip whipped cream
- Mix the pineapples and the peaches and drain well.
- Mix ½ cup of nuts with the pineapple-peach filling.
- In a separate bowl combine Eagle Brand condensed milk and lemon juice.
- Combine the milk mixture and the pineapple-peach mixture.
- Pour mixture into graham cracker crust pie shells.
- Spread Kool Whip over the pies.
- Sprinkle the remaining ½ cup of nuts over the Kool Whip. I admit I cheat on this part and usually sprinkle enough nuts to cover both pies.
- Refrigerate for at least 1 hour.

Note: If you are really going for the homemade approach and are willing to go through a little bit of extra trouble, make your own whipped cream. You will need a handheld mixer. Put the mixer beaters and the bowl that you will be using in the freezer for 5-10 minutes. I have some metal mixing bowls that I use. You need 2 cups of cold heavy cream; 4 tablespoon of sugar and 2 teaspoons of vanilla (the real vanilla not that imitation stuff). This is going to go fast, so have all of your ingredients ready to assemble quickly. Take the bowl and mixer beaters out of the freezer, attach the beaters to the mixer. Pour the cold heavy cream into the bowl, and start beating the cream on high. Gradually add the sugar and vanilla. Beat until it starts to solidifies. You want the whip cream firm and not the least bit runny. As soon as it firms it to the desired texture STOP!! If you beat it any longer, you will have butter and not whipped cream. You can use the butter, its still good, you just can’t use it on this pie.

Thumper