Irresistible Coconut Pecan Dream Pie

This Coconut Pecan Dream Pie is everything I want in a dessert—gooey, sweet, buttery, and filled with rich coconut and crunchy pecans. Often called a “stupid pie” because it’s ridiculously easy to make, this treat delivers maximum flavor with minimal effort. Whether I’m hosting a dinner party or just craving something indulgent, this pie always hits the spot.

Why You’ll Love This Recipe

I love this pie for how effortlessly it comes together with pantry staples. No fancy equipment or baking expertise needed. Just stir, pour, bake, and wait for the golden magic to happen. The filling is thick and luscious, with toasted coconut and caramelized pecans in every bite. It’s like a cross between a pecan pie and a coconut macaroon—sweet, sticky, and completely addictive.

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

• Eggs

• Unsalted butter, melted

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

Directions

1. Preheat the 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, combine the sugar and flour.

4. Beat in the eggs until the mixture is smooth.

5. Stir in the melted butter and vanilla extract.

6. Fold in the shredded coconut and chopped pecans.

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

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

9. Let the pie cool completely before slicing to allow the filling to firm up.

Servings and timing

This pie serves 8 slices and takes about 10 minutes of prep time with a 45–50 minute bake. I like to make it in advance and let it cool for at least 2 hours before serving.

Variations

• Add chocolate chips for a richer flavor twist.

• Use a graham cracker crust instead of traditional pie crust for extra crunch.

• Mix in a tablespoon of bourbon or rum for a more grown-up dessert.

• Swap out pecans for walnuts if that’s what I have on hand.

• Top with whipped cream or vanilla ice cream for serving.

storage/reheating

I store this pie covered at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat a slice, I pop it in the microwave for about 20 seconds to bring back that gooey, just-baked texture. It also freezes well—just wrap tightly and store for up to 2 months. I thaw it overnight in the fridge before serving.

FAQs

How do I know when the pie is fully baked?

I check for a golden top and a center that’s just set but still slightly jiggly. It will firm up as it cools.

Can I make this pie ahead of time?

Yes, I often bake it a day ahead and let it rest overnight. It tastes even better the next day.

Is it possible to make this pie gluten-free?

Absolutely. I use a gluten-free flour blend and a gluten-free pie crust to make it suitable for gluten-sensitive guests.

Can I use unsweetened coconut?

I recommend sticking with sweetened coconut for the best texture and flavor, but if I only have unsweetened, I usually add a little extra sugar.

Do I need to blind bake the crust?

No blind baking is necessary for this recipe. The filling bakes evenly with the crust from the start.

Conclusion

This Coconut Pecan Dream Pie is my go-to dessert when I want something that’s simple yet unforgettable. With its rich, chewy filling and buttery crust, it’s the kind of pie that keeps everyone coming back for seconds. Whether it’s for a holiday table or a weeknight treat, this recipe is a keeper in my kitchen.

Irresistible Coconut Pecan Dream Pie

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: 55–60 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This irresistible Coconut Pecan Dream Pie is a rich, gooey dessert packed with sweet shredded coconut, crunchy pecans, and buttery goodness. A ridiculously easy-to-make treat, often called a “stupid pie” for its simplicity, it’s the perfect cross between a pecan pie and a coconut macaroon. Whether for holidays, dinner parties, or casual cravings, this pie delivers indulgent flavor in every slice.

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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. Beat in eggs until smooth.

5. Stir in melted butter and vanilla extract.

6. Fold in shredded coconut and chopped pecans.

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

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

9. Let cool completely before slicing to allow the filling to firm.

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Notes

• For a twist, mix in chocolate chips or a splash of bourbon.
• Can be made a day ahead—flavor deepens overnight.
• Store covered at room temperature for 2 days, refrigerated for up to 5.
• Freezes well for up to 2 months—thaw overnight before serving.
• No blind baking required.