Furr's Cafeteria Pineapple Millionaire Pie

"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."
 
Download
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by carlafimbres photo by carlafimbres
photo by Robert Bobby T. photo by Robert Bobby T.
photo by Texaspollock photo by Texaspollock
photo by Texaspollock photo by Texaspollock
Ready In:
1hr 15mins
Ingredients:
10
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Chill.
  • Whip cream until stiff.
  • Blend in powdered sugar; fold in pineapple and pecans.
  • Spread mixture on top of filling and chill thoroughly.

Questions & Replies

  1. So you don't cook the egg mixture before placing in the crust? And this is safe? I love this pie and have searched for this recipe but noncooked eggs worry me.
     
  2. Can this pie be frozen and then thawed at a later date
     
  3. So this recipe makes two pies?
     
  4. I need to make several pies for a morning event. Can this pie be made a day ahead of time and held until the next day without separation, etc.? Thanks!
     
  5. I love this, love this but was wondering..what about fresh pineapple?
     
Advertisement

Reviews

  1. I was a baker at Furr's Pie kitchen in the 1970's We used 4 egg yolks instead of 2 whole eggs.
     
  2. 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.
     
  3. 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
     
  4. I fell in love with this pie when I lived in San Marcos, TX. The biggest thing to remember is to use a butter or margarine stick, and not a spread. Make sure that you cream your butter with the powdered sugar before adding the other ingredients, to insure that you have a thick, creamy filling. You can also cheat if you don't have a lot of time by spreading your pineapple directly onto the filling after it has chilled, and then use Cool Whip to top it off. I have actually gotten better reviews by altering the recipe in this way, than by sticking to the original recipe. Just make sure that your pineapple is strained and patted dry, no matter which version you decide to go with.
     
  5. I have made this pie for 45 yrs. Unbelievably delicious and rich! (Not a pie for diabetics, but it is wonderful none-the-less.) I use Cool Whip now instead of heavy cream. It is still wonderful. Try it!
     
Advertisement

Tweaks

  1. I used 4 egg yolks instead of 2 whole eggs, as mentioned by the Baker for Furrs in the 70's. It was PERFECT! Brought back beautiful memories of time shared with my beloved grandmother. THANK YOU !!!!
     
  2. Creamed butter and powdered sugar, then mixed that with the remaining ingredients in a mixer, along with maraschino cherries and coconut.
     
  3. My mother in law was talking about this pie one day and I thought I would make one (or two) and surprise her. She was SO HAPPY & said this was exactly like it. I made it just as stated except I used cool whip in place of whipping the cream. It was pretty amazing and we have had it several times since then. I always use no roll pie crust Recipe #51537. This recipe is a keeper!
     
  4. I whipped the cream with the powdered sugar rather then adding it after. I don't like the texture of adding after.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes