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 crushed pineapple until lightly browned and fragrant). We folded in homemade whipped cream at the end, and poured the mixture into a simple homemade crust.
We used egg yolks in our filling rather than whole eggs for the richest texture possible. Instead of using cornstarch as a stabilizer, which made the filling too slippery, pineapple gelatin firmed things up perfectly and packed plenty of pineapple punch. Our tasters didn’t like chunks of pecans in the smooth filling, so we moved the nuts to the crust, replacing traditional graham crackers with pecan sandies as the pie’s foundation.
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