"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for MILLIONAIRE'S PIE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, August 24, 2009


2 cups sifted powdered sugar
1 stick butter, softened
2 large eggs
1/8 teaspoon salt
1/4 teaspoon vanilla
2 baked pie shells
1 cup heavy cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup chopped pecans

Cream together powdered sugar and butter with electric mixer. Add eggs and salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts, then chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill thoroughly.




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