For generations of families across Texas and the Southwest, a trip through the line at Furr’s Cafeterias meant comforting home-style favorites and, if you saved room, a slice of Millionaire Pie. With its rich, fluffy filling, sweet pineapple, whipped cream, and pecans, this cool, creamy dessert became one of the dishes people remembered long after the meal was over.

Furr’s began serving cafeteria meals in the 1940s and grew into a familiar destination for Sunday dinners, family outings, and celebrations. Pie was part of that tradition. Some locations even carried the name Furr’s Cafeteria and Pie Kitchen, a reminder of how closely the restaurant was associated with its desserts. Millionaire Pie remained a signature favorite for decades, bringing back memories of trays sliding along the counter, choosing a favorite dish, and making sure there was room for dessert.

This version brings a taste of that old-fashioned Furr’s experience home: a chilled, indulgent pie that is as much about the memories as it is about the dessert.

Recipe information

• Prep time: Approximately 25 minutes (estimate)
• Cook time: None if using prebaked crusts
• Total time: Approximately 25 minutes plus thorough chilling
• Servings: 2 nine-inch pies; approximately 16 slices total (estimate)
• Difficulty: Intermediate — ●●●○○
• Cost: Moderate — $$$
• Region/Ethnic origin: American cafeteria-style dessert

Ingredients

• 2 cups confectioners’ sugar, sifted
• 1/4 pound (1/2 cup) butter or stick margarine, softened
• 2 large commercially pasteurized eggs, or an equivalent pasteurized egg product suitable for uncooked recipes
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 baked nine-inch pie crusts, completely cooled
• 1 cup heavy whipping cream, kept cold
• 1/2 cup confectioners’ sugar, sifted, for topping
• 1 cup canned crushed pineapple, thoroughly drained
• 1/2 cup pecans, chopped

Instructions

1. Confirm that the eggs or egg product are commercially pasteurized and labeled suitable for uncooked preparations. Do not use ordinary raw eggs.
2. Beat the 2 cups confectioners’ sugar with the softened butter until light and fluffy.
3. Add the pasteurized eggs, salt, and vanilla; beat until the mixture is smooth and fluffy.
4. Divide the filling evenly between the two cooled, baked pie crusts. Refrigerate while preparing the topping.
5. In a chilled bowl, whip the cold heavy cream until stiff peaks form.
6. Gently fold in the remaining 1/2 cup confectioners’ sugar, the well-drained pineapple, and chopped pecans.
7. Divide the topping between the pies and spread evenly.
8. Cover and refrigerate until thoroughly chilled and firm enough to slice. Keep refrigerated until serving.