BILLIONAIRE PIE

1 cup sweetened condensed milk
1 oz. unsweetened chocolate, melted
1 (9 oz.) container whipped topping
1 cup pecans, chopped
1 cup crushed pineapple, drained or 1/2 cup maraschino cherries, chopped
1 graham cracker crust (or vanilla wafer crumb crust)

Combine milk and chocolate in double boiler and cook, stirring until smooth. Cool.

Fold in whipped topping, pecans, and fruit into cooled milk mixture.

Pour into crust and chill.

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MILLIONAIRE PIE

FOR THE CRUST:
3 egg whites
1 cup sugar
1 tsp. vanilla
21 Ritz crackers, crushed
2/3 cup crushed walnuts
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 cup powdered sugar
FOR THE TOPPING:
1/2 pint heavy (whipping) cream (may use Cool Whip)
1 (8 1/2 oz.) can crushed pineapple, drained

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

Beat egg whites until stiff, add sugar and vanilla. Fold in cracker crumbs and walnuts. Pour into well greased pie pan.

Bake 30 minutes at 350 degrees F. Cool.

FOR THE FILLING:
Mix the cream cheese and powdered sugar together well and spread on cooled pie shell.

TO MAKE THE TOPPING:
Whip the cream, then fold into the pineapple. Spread over the filling.

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Hi Melanie,

Here are a couple of recipes for you to check out. If you remember any other ingredients or details about the pie please let us know.

Happy Holiday Cooking and Baking!

Betsy