Prep 15 mins
Cook 1 hr
For fans of cafeteria cuisine courtesy of the Fort Worth Star Telegram. If you concerned about using raw eggs, please use imitation eggs such as eggbeaters. Cook time is chilling time.
- 2 cups sifted powdered sugar
- 1⁄4 lb margarine (if using margarine, NOT tub or spread product) or 1⁄4 lb butter, softened (if using margarine, NOT tub or spread product)
- 2 large eggs
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon vanilla extract
- 2 (9 inch) pie crusts, baked
- 1 cup heavy cream
- 1⁄2 cup sifted powdered sugar
- 1 cup canned crushed pineapple, well drained
- 1⁄2 cup chopped pecans
- Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
- Add eggs, salt and vanilla.
- Beat until light and fluffy.
- Spread mixture evenly into baked pie crusts.
- Whip cream until stiff.
- Blend in powdered sugar; fold in pineapple and pecans.
- Spread mixture on top of filling and chill thoroughly.
I was a baker at Furr's Pie kitchen in the 1970's We used 4 egg yolks instead of 2 whole eggs.
YES!!! This deserves 5 stars for sure! It taste exactly like Furr's Millionaire Pie...The only thing I may do different next time is add a little more powdered sugar because my filling was not as firm as it should have been.(could have been that my eggs were too large) This was absolutely FABULOUS!!! Thanks...I will be fixing this for our church's Father's Day dinner for sure!! PS..only used one deep dish pie crust.
Hello, my family and friends just raved over this recipe, The only difference I made was using a no bake NILLA Pie shells and it was simply MAVOOLUS!!!! Thanks for this recipe. We went to Furrs in Houston TX off I45 and miss it soo. Five starr ***** all the way