Millionaire’s Pie

Crust: A cooled, partially baked crust helps keep the bottom crisp and prevents sogginess.
Pecans: Toasting the pecans first gives the pie a noticeably deeper, richer flavor. Let toasted pecans cool completely before adding them to the crust.
Baking: Remove the pie while the center still has a slight wobble. The egg-and-sugar filling continues cooking and firms as the pie cools.
Make Ahead: The pie may be baked 1 day ahead. Cool it completely, then cover and refrigerate until needed.
Storage and Reheating: After the 2-hour cooling period, cover and refrigerate any pie that is not being served immediately. Store refrigerated for 3–4 days. For a warm slice, reheat gently in short intervals only after the pie has fully set.
Serving: This pie is especially good served with vanilla ice cream or lightly sweetened whipped cream .

Name: Millionaire’s Pie
Prep time: 25 min
Cook time: 65 min
Total time: 210 min
Yield: 10 slices
Ingredients: 1 partially baked pie shell; 1 cup coconut; 1 cup semisweet chocolate chips; 1 cup pecans; ½ cup brown sugar; ¾ cup granulated sugar; Pinch salt; 1 ½ tablespoons butter; ½ cup light corn syrup; ¼ teaspoon vanilla extract; 4 large eggs

The filling bakes into a chewy, candy-like layer beneath the flaky crust. Chocolate and toasted pecans make each cooled wedge rich enough for a small slice.

By Betty Lou Gardner3 hr 30 minUpdated 2026-08-25

This Millionaire’s Pie is rich, gooey, and layered with chocolate, coconut, pecans, and a buttery brown sugar filling baked into a flaky crust! Somewhere between pecan pie, chocolate pie, and candy all at once, it’s the kind of old-fashioned dessert that feels especially fitting for holidays, dinner parties, and big family gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think this pie tastes richest once it cools completely and all the chocolate and coconut settle together properly. Sometimes I toast the pecans first because the smell alone makes the whole kitchen feel like holiday baking season again.