Lynnski's Millionaire Pie

"Another nostalgia recipe, so old that nobody seems to have heard of it anymore. It was a standby of past generations and is now getting re-discovered. It uses a pre-made pie crust (store bought or your own) and no cooking is required. It's an easy to make, delicious party desert. The original recipe calls for an uncooked egg. However, due to concerns about food-borne illness carried by raw eggs, a commercial egg substitute may be used. This recipe was adapted from the recipe used by Clifton's Cafeteria, a downtown Los Angeles landmark restaurant which opened during the great depression era of the 30's. This recipe was old standby at that time (you had to be a millionare to afford the ingredients). Cliftons is noted for it's very fanciful interior with high ceilings and a jungle motif, as well as it's good food. The decor was intended to lift one's spirits during hard times."
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Ready In:
1 pie




  • For the topping: whip the cream until stiff, fold in the pineapple and nuts. Set aside until the filling is made.
  • For the pie filling, combine powdered sugar, butter, egg, salt and vanilla in a bowl. Mix on low speed for 15 minutes exactly.
  • Spoon filling evenly into the pre-made pie shell. Spread topping evenly on top of pie filling.
  • For the garnish (optional): using a canister of whipping cream pipe a ruffle of whipped cream around the edge.

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  1. Thank You for sharing this recipe! I followed it to the letter and it came out great. I was tempted to add coconut, but I always stick to the recipe on the first go 'round. I don't think coconut could have improved this fine combination of flavors and textures.


I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
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