East Texas Millionaires Delight Pie Recipes

MILLIONAIRE PIE

Steps:

• In a large bowl, beat together cream cheese, condensed milk, and lemon juice. Using a spatula, gently mix in the whipped topping.
• Gently mix in the pineapple, chopped cherries, and pecans. Pour the mixture into pie crusts and chill for 3 to 4 hours.
• Slice and enjoy!

MILLIONAIRE PIE RECIPE - (4/5)

Steps:

• Combine pineapple, lemon juice, Eagle Brand. Mix by hand. Stir in coconut and nuts. Fold in Cool Whip. Refrigerate at least 1 hour before serving.

MILLIONAIRE PIE

Steps:

• In a small mixer bowl at low speed, beat powdered sugar, butter, and vanilla until blended. Beat at medium-high speed 2 minutes or until light and fluffy. Spread mixture in bottom of crust. Chill 30 minutes or until firm.In a small mixer bowl at medium speed, beat cream until stiff, adding food color a drop at a time to obtain desired color. Gently stir in pineapple and nuts. Spread mixture over filling in crust. Chill at least 1 hour.Garnish with cherries if desired.

HAWAIIAN MILLIONAIRE PIE

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

MILLIONAIRE PIE

Steps:

• Place corn syrup and sugar in saucepan. Cook over medium-high heat until mixture boils. Remove from heat and stir in butter. Cool slightly. Beat eggs, flour and vanilla. Add syrup in a slow stream, beating constantly. Layer chocolate chips, coconut and pecans in pie shell. Pour filling over. Bake at 375°F for 70 to 80 minutes or until a knife inserted in the center comes out clean.

TEXAS MILLIONAIRES

Steps:

• Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
• Stir constantly until it is smooth.
• Stir in pecan halves and let mixture cool in pan for about 5 minutes.
• Drop by tablespoonfuls onto lightly greased wax paper.
• Chill 1 hour, or freeze 20 minutes until firm.
• When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
• Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
• Let stand until firm.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

MILLIONAIRE PIE

Steps:

• Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
• Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.