Millionaire Pie (Furr’s cafeterias)

“Millionaire Pie” is a speciality is Furr’s cafeterias, a chain that began in New Mexico but has many Texas locations. It’s often called “Pineapple Millionaire Pie” because it contains crushed pineapple. “Millionaire Pie” was served at Furr’s since 1959, when it cost 25 cents.
 
Furr’s also offers a Billionaire Pie.
 
 
Recipezaar
Furr’s Cafeteria Pineapple Millionaire Pie
1¼ hours; 15 min prep

2 cups sifted powdered sugar
1/4 lb margarine or butter, softened (if using margarine, NOT tub or spread product) 
2 large eggs
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 (9 inch) pie crusts, baked
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup canned crushed pineapple, well drained
1/2 cup chopped pecans

Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
Add eggs, salt and vanilla.
Beat until light and fluffy.
Spread mixture evenly into baked piecrusts.
Chill.
Whip cream until stiff.
Blend in powdered sugar; fold in pineapple and pecans.
Spread mixture on top of filling and chill thoroughly.   
 
Texas Cooking
Millionaire Pie
Delicious any time, Millionaire Pie is especially prized by the summer cook who doesn’t want to heat up the kitchen.
8 ounces cream cheese, softened
1/2 cup sugar
8-ounce can of crushed pineapple, undrained
1 cup grated coconut
1 cup chopped pecans
8-ounce carton of whipped topping, thawed (OR 2 cups whipping cream, whipped and sweetened with 3 tablespoons of sugar
1 prepared 9-inch pastry shell
Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.
Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.

Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).

Pile filling into a prepared pie shell, and chill for several hours.
 
Note: Millionaire Pie can be garnished with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.
   
29 November 1959, Odessa (TX) American, pg. 2 ad:
FURR’S CAFETERIAS
Millionaire Pie…25c
   
13 March 1960, Odessa (TX) American, pg. 5 ad:
FURR’S CAFETERIA
Millionaire Pie…25c

22 July 1981, New York Times, “At a Dallas Cafeteria, It’s Millionaire Pie” by Peter Applebome, pg. C3:
Less conventional dishes include house specialties such as a hot jalapeno macaroni, zucchini muffins, an eggplant dish that tastes like baked oysters and a rich concoction of whipped cream, pineapple and nuts known as millionaire pie.
(Highland Park Cafeteria—ed.)