Our latest Deseret News recipe of the week winner had us putting our money where our mouth is.  Rebecca Jones’ “Millionaire Pie” was featured the first week of June at the Lion House Pantry, and had everyone begging for more!  But if you didn’t get a chance to come in and try it, don’t worry we’ve got you covered.  Brenda Hopkin joined forces with KUTV’s Chef Bryan Woolley to show you Fresh from the Kitchen just how easy this deliciously “rich” recipe can be.

Ingredients:

1    20 oz.    can crushed pineapple, drained
1    8 ounce pk. Cream cheese
1    8 oz. container Cool Whip
¾  cup sugar
1    cup pecans
1    cup coconut (optional)
2    baked pie crusts, regular or graham cracker.

Method:

Beat cream cheese until soft. Add sugar and pineapple beat until well blended
Fold in the remaining ingredients.  Pour into pie crusts.  Ready to serve or you can refrigerate to infuse flavors.  Makes 2 pies.

Have a recipe that you would like Brenda to try?? Send it in to experiences@templesquarehospitality.com and be our next featured recipe!