Coconut Pecan Stupid Pie: Sweet, Simple, and Totally Addictive

This Coconut Pecan Stupid Pie is one of those desserts that makes me laugh every time I bake it—because it’s ridiculously easy, and yet everyone thinks I spent hours on it. It’s rich, gooey, sweet, and loaded with coconut and pecans. The filling bakes into a golden, chewy perfection that melts in my mouth with every bite. I always keep this recipe on hand for last-minute guests or when I just need a slice of something indulgent.

Why You’ll Love This Recipe

I love this pie because it’s fuss-free, fast, and absolutely decadent. The name “stupid pie” says it all—just mix it, pour it, bake it, and boom. No fancy techniques, no chilling or blind baking, just pure dessert joy. It’s perfect for potlucks, holidays, or those days when I want something homemade without any hassle. And that caramelized edge? Irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (store-bought or homemade)

• Granulated sugar

• All-purpose flour

• Large eggs

• Unsalted butter, melted

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

Directions

1. Preheat the oven to 350°F (175°C).

2. Place the pie crust in a 9-inch pie dish and set aside.

3. In a large bowl, whisk together the sugar and flour.

4. Add the eggs and mix until smooth.

5. Stir in the melted butter and vanilla extract.

6. Fold in the shredded coconut and chopped pecans until evenly distributed.

7. Pour the mixture into the prepared pie crust and smooth the top.

8. Bake for 45–50 minutes, or until the top is golden brown and the center is set.

9. Let the pie cool completely before slicing—it firms up as it cools and gets even more delicious.

Servings and timing

This pie makes 8 generous slices. It takes about 10 minutes to prep and 45–50 minutes to bake. I usually let it cool for at least 2 hours so it slices cleanly and the filling sets up just right.

Variations

• I add chocolate chips when I’m craving something extra rich.

• Sometimes I swap pecans for walnuts or almonds, depending on what I have in my pantry.

• A splash of bourbon or rum in the filling gives it a warm, grown-up twist.

• I’ve used graham cracker crusts for a buttery, sweet crunch—it works great.

• Topping a slice with whipped cream or vanilla ice cream makes it next-level good.

storage/reheating

I store leftovers at room temperature, covered, for up to 2 days, or in the fridge for up to 5 days. It reheats beautifully—about 15–20 seconds in the microwave makes it gooey and fresh again. If I want to freeze it, I wrap it tightly and freeze for up to 2 months. I thaw it in the fridge overnight and bring it to room temperature before serving.

FAQs

Why is it called “stupid pie”?

Because it’s so simple, it almost feels stupid not to make it. I just stir, pour, and bake—it’s that easy.

Can I use unsweetened coconut?

Yes, but the texture and sweetness will change. I usually stick with sweetened coconut for the best flavor and chewiness.

Do I need to blind bake the crust?

Nope. The filling bakes right in the crust with no need for pre-baking, which is part of why I love this recipe.

Can I make it ahead of time?

Absolutely. I often make it a day ahead—the flavors get even better after sitting, and it slices more cleanly once cooled.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend and a gluten-free pie crust, and it turns out just as delicious.

Conclusion

This Coconut Pecan Stupid Pie proves that simple can be spectacular. With minimal effort and maximum flavor, it’s one of those recipes I keep in my back pocket for any occasion. It’s gooey, sweet, nutty, and always a crowd-pleaser. Once I made it the first time, it became a regular in my dessert rotation.

Coconut Pecan Stupid Pie: Sweet, Simple, and Totally Addictive

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: ~3 hours
• Yield: 8 slices
• Category: Dessert, Pie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Coconut Pecan Stupid Pie is the ultimate no-fuss dessert—gooey, golden, and filled with shredded coconut and crunchy pecans. It’s ridiculously easy to make (hence the name), yet always impresses with its rich flavor and chewy texture. Perfect for last-minute entertaining, holiday gatherings, or whenever you need a sweet, satisfying treat in a hurry.

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Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C).

2. Fit the pie crust into a 9-inch pie dish and set aside.

3. In a large bowl, whisk together sugar and flour.

4. Add eggs and mix until smooth.

5. Stir in melted butter and vanilla extract.

6. Fold in shredded coconut and chopped pecans until evenly combined.

7. Pour filling into the prepared crust and smooth the top.

8. Bake for 45–50 minutes, until top is golden brown and center is just set.

9. Cool completely before slicing—about 2 hours—for best texture.

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Notes

• Chocolate chips make a delicious addition.
• Swap pecans for walnuts or almonds if preferred.
• A splash of bourbon adds warmth and depth.
• Graham cracker crusts work great as an alternative.
• Serve with whipped cream or vanilla ice cream for extra indulgence.