Coconut Pecan Stupid Pie Recipe

Coconut Pecan Stupid Pie Recipe

This Coconut Pecan Stupid Pie is a ridiculously easy, outrageously delicious dessert that you’ll find yourself making over and over again. With its gooey, sweet filling packed with shredded coconut, crunchy pecans, and rich chocolate chips, all baked into a buttery pie crust, it’s a treat you simply can’t resist. Perfect for potlucks, holidays, or just because—it’s a crowd-pleaser every time!

Prep Time

  • 10 minutes

Cook Time

  • 35–40 minutes

Total Time

  • 45–50 minutes

Servings

  • 8–10 slices

Ingredients

  • 1 pre-made pie crust (or homemade)
  • 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
  • ½ cup chopped pecans (or walnuts for a similar crunch)
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (optional, but highly recommended!)

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C) .
  2. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. If using a homemade crust, follow your recipe’s instructions for preparing the crust.

Step 2: Mix the Filling

  1. In a large mixing bowl, whisk together the sweetened condensed milk, eggs, melted butter, and vanilla extract until smooth and well combined.
  2. Stir in the shredded coconut and chopped pecans until evenly distributed throughout the mixture.
  3. If using chocolate chips, fold them in gently at the end.

Step 3: Assemble the Pie

  1. Pour the coconut-pecan mixture into the prepared pie crust, spreading it out evenly with a spatula.

Step 4: Bake the Pie

  1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35–40 minutes , or until the filling is set and golden brown on top. The center should no longer jiggle when you gently shake the pan.

Step 5: Cool and Serve

  1. Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set properly.
  2. Once cooled, slice into wedges and serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Pro Tips

  • Toast the Coconut and Nuts: For deeper flavor, toast the shredded coconut and chopped pecans in a dry skillet over medium heat for 2–3 minutes before adding them to the filling. Watch carefully to avoid burning.
  • Customize Toppings: Drizzle melted chocolate or caramel sauce over the cooled pie for an extra decadent finish.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days . Serve chilled or at room temperature.

Nutrition Facts (Per Slice, based on 10 servings)

  • Calories: 320
  • Protein: 4g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 2g
  • Sugar: 20g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Variations

  • Gluten-Free Option: Use a gluten-free pie crust to make this recipe suitable for those with dietary restrictions.
  • Nut-Free Version: Swap the pecans for seeds like sunflower or pumpkin seeds for a nut-free alternative.
  • Add-Ins: Stir in dried cranberries, raisins, or butterscotch chips for a fun twist.

Why You’ll Love This Recipe

This Coconut Pecan Stupid Pie is a no-fuss, foolproof dessert that delivers big on flavor and texture. The combination of sweet, creamy filling, crunchy pecans, and chewy coconut creates a symphony of tastes and textures that’s impossible to resist. Plus, it’s so easy to make that even beginner bakers can nail it on the first try.

Ready to whip up a pie that’s as simple as it is scrumptious? Grab your ingredients and get ready to enjoy a slice of pure, coconutty bliss—it’s a sweet treat you’ll want to make again and again!