Can we all just agree right now that sometimes the ugliest food is the best tasting?
I have always loved ugly food.
Bread pudding, refried beans, oatmeal cookies…if it’s ugly and bland looking, I probably love it.
So it should come as no surprise that I am CRAZY about this dang pie.
Seriously. So stinkin amazing.
I don’t know if you have a Furr’s Fresh Buffet where you live (maybe it’s a Southern thing? I don’t know), but my son is just crazy about it. Kids are crazy about buffets, it’s a whole big thing.
Anyways, I’m not a huge buffet person, but Furr’s isn’t bad. They switch out the food a lot, so it always looks fresh and there is a good variety. And they have A LOT of pies.
The last time I was there was ages ago, but I remember getting a slice of something called Millionaire Pie. I didn’t know what it was, but it was all tan and plain looking, so I knew I’d probably like it.
OMG. This pie. It was so, SO good.
The flavor is hard to explain. Rich and buttery and delicious. I seriously kept thinking and thinking about it and I knew I had to track down the recipe.
Well, it turns out the recipe is all over the Internets. So I gave it a whirl and it’s exactly like I remembered!!
It’s no bake, which makes it perfect for Summer, too. Give it a try – -you’ll love it!!
- Pie crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
- Pie Filling:
- 1 cup powdered sugar
- 2 TBS salted butter, slightly softened
- 1/8 tsp vanilla
- 1/4 cup pasteurized egg product (like egg beaters)
- 1/2 cup cold heavy cream
- 1/4 cup powdered sugar
- 8 oz can crushed pineapple, well drained
- 1/4 cup chopped pecans
- Make crust:
- Preheat oven to 375.
- Mix graham cracker crumbs, sugar, and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake for 7 minutes. Let cool completely before filling.
- Prepare Filling:
- Cream 1 cup powdered sugar and 2 TBS butter on medium speed of electric mixer until fluffy. Add egg product and vanilla and continue beating on medium speed until light and fluffy. Spread into prepared pie crust and chill for a couple of hours until firm.
- Place a metal mixing bowl and your mixer whisk attachment in your freezer for about 5 minutes.
- Add heavy cream and 1/4 cup powdered sugar and beat on high speed until a stiff whipped cream is formed. Carefully fold in pecans and pineapple and spread over pie.
- Chill until firm and serve.
Adapted from the Fort Worth Star Telegram
Enjoy and have a very happy Wednesday!!
** There are tons of great entries in my Creative Recipe Contest with Cookies and Cups. There is plenty of time to enter to win the grand prize — a KitchenAid Mixer!! You don’t have to be a blogger to enter!!