For many families, Furr’s Cafeterias meant Sunday lunches, familiar comfort food, and the pleasure of choosing a slice of pie at the end of the cafeteria line. The restaurants became a beloved part of dining out across Texas and the Southwest, and their desserts inspired the kind of recipes people kept in family collections long after the meal was over.

Pie was such an important part of the Furr’s experience that the name Furr’s Cafeteria and Pie Kitchen became familiar to generations of diners. Billionaire Pie captures that same old-fashioned spirit of abundance: a cool, creamy filling folded with pineapple, cherries, and pecans, tucked into a graham cracker crust. Like its cousin Furr’s Millionaire Pie, it has the kind of cheerful, over-the-top name that promises something special.

One slice is a sweet reminder of family outings, cafeteria trays, and the desserts everyone hoped would still be waiting when they reached the end of the line.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: None
• Total Time: 15 minutes, plus at least 4 hours of chilling
• Servings: Approximately 8 to 10 slices, depending on crust size and filling volume
• Difficulty: Beginner (1/5)
• Cost: Economical ($$/$$$$$)
• Region/Ethnic Origin: American cafeteria-style dessert

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 large container (16 ounces) nondairy whipped topping, thawed
• 1 can (20 ounces) crushed pineapple, thoroughly drained
• 1 can (21 ounces) cherry pie filling
• 1/2 cup chopped pecans
• 1 prepared graham cracker pie crust (9 inches), plus an additional crust if needed for excess filling
• Whipped cream and maraschino cherries, optional garnish

Instructions

1. In a large bowl, stir the sweetened condensed milk and thawed whipped topping together until smooth.
2. Fold in the well-drained pineapple, cherry pie filling, and chopped pecans until evenly distributed.
3. Spoon the filling into the prepared graham cracker crust without overfilling. Depending on the depth of the crust, there may be enough filling for a second small pie or individual dessert cups.
4. Cover and refrigerate for at least 4 hours, or until thoroughly chilled and firm enough to slice. Keep refrigerated until serving.
5. Garnish with whipped cream and cherries, if desired, and serve cold.

Cook’s Notes

Drain the pineapple well so excess liquid does not loosen the filling. Container sizes and crust capacities vary, so use an additional crust or dessert cups for any extra filling. This is a chilled, no-bake pie; it does not set like a baked custard.