FROZEN MILLIONAIRE PIE

By foodiva

Ingredients

• 1 9 to 9 1/2 inch deep dish pastry crust or a deep dish 9 or 10 inch homemade graham cracker crust
• 1 1/3 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 8 oz cream cheese, softened
• 20 ounce can of crushed pineapple, drained and pressed dry
• 1 (14 oz) can of condensed milk
• 1 cup toasted and chopped pecans
• Cherries, pecans and extra whipped cream for garnish (optional)

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from cookiemadness.net

Preparation

Step 1

Instructions
Prepare the pie shell as directed on the package so that it is fully baked. Let it cool completely.
In a mixing bowl, beat the heavy whipping cream until soft peaks form. Beat in the powdered sugar and vanilla and stop whipping when peaks are stiff.
In a second bowl, beat the cream cheese until soft; beat in the condensed milk. Stir in the pineapple, then fold in the sweetened whipped cream and pecans. Pile as much filling as you can into the deep dish crust – most of it should fit if you're using a deep dish 9 inch or 10 inch pie plate.
Transfer the filling to the crust. Put the pie in the freezer and freeze for several hours or until it is firm enough to cut neatly. Shortly before serving, removing the pie from the freezer, cut and plate. Let the cut pieces come to room temperature before serving. Alternatively, you can cut the pie into pieces, wrap them individually in plastic and put the wrapped pieces in a freezer bag. The cut pieces will last for 2 or 3 weeks (maybe longer) and only need a few minutes to thaw.

Instructions