One of my favorite places to eat when I am in Lubbock is Cast Iron Grill. They serve down home cooking and they have the best fried green beans. Yum!
But, one of the things they are best known for is their pies. It’s the first thing you see when you walk into the restaurant – a case of assorted pies. It is a known fact that if you see a pie you want, you should order it first so you can make sure it is still there when you finish your meal. Some of these pies are served in mason jars. Now if you are a regular reader of this blog, you know I love to use mason jars for everything.
So, of course I had to give this Millionaire Pie a try that I saw on my last trip there. This could easily become one of my favorite pies.
Now, I know traditionally Millionaire Pie does not have chocolate on top, but it’s what I had in the fridge and I am all about adapting to what I have on hand. Enjoy!
Millionaire Pie in a Mason Jar
3 full graham cracker rectangles
2 Tbsp butter, melted
1 tsp sugar
4 oz cream cheese, softened
1/3 c sweetened condensed milk
1 12 oz. container of cool whip thawed
1 – 8 1/4 oz can of crushed pineapple, drained
1/3 c pecans, chopped (plus more for topping)
14 maraschino cherries
Optional: chocolate or caramel sauce
Preheat oven to 350 degrees.
Place graham crackers in a Ziploc bag. Using the backside of a Medium Cookie Scoop, pound on the bag and crumble crackers. Place graham cracker crumbs in a small bowl and add the melted butter and sugar. Mix together.
Using the cookie scoop, evenly divide a scoop of graham cracker crust into six mini mason jars. Pat down crust. Place jars on a cookie sheet and place in the oven. Bake for 5 minutes. Remove and let cool for 30 minutes to an hour.
In a medium mixing bowl, add cream cheese and sweetened condensed milk. Use an electric mixer and mix together. Add in pineapple, pecans and half the Cool Whip. Fold in.
Rinse the cherries. Chop 8 cherries then add to the mixture. Fold in. Scoop evenly into the six mason jars and refrigerate for 3-4 hours or overnight.
When ready to serve, top with a dollop of remaining Cool Whip. Drizzle with chocolate (or caramel) sauce. Top with chopped pecans and a cherry.