Lynnski's Millionaire Pie
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
Topping
- 2⁄3 cup whipping cream
- 1⁄3 cup crushed pineapple, well drained
- 1⁄3 cup chopped pecans
-
Pie
- 1 1⁄3 cups confectioners' sugar
- 1⁄3 cup butter, softened
- 1 egg (or egg substitute)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon vanilla
- 1 (8 inch) pastry shells
-
Garnish(optional)
- whipping cream
directions
- 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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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
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.