Appears in Cook's Country August/September 2008
This pie is so named because it's rich (from eggs and cream), it's gold (from lots of crushed pineapple), and it's supposed to taste "like a million bucks." In our recipe, we move the pecans from the filling to the cookie crust to produce a smooth, fluffy filling free from distracting chunks.
WHY THIS RECIPE WORKS
For the pineapple chiffon filling in our Millionaire Pie, we started with the test kitchen’s recipe for homemade pudding, replacing the dairy with pineapple juice concentrate and a processed pineapple mixture (made by cooking down a can of ...