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.
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
Instructions
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Preheat oven to 350°F (175°C).
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Fit the pie crust into a 9-inch pie dish and set aside.
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In a large bowl, whisk together sugar and flour.
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Beat in eggs until smooth.
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Stir in melted butter and vanilla extract.
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Fold in shredded coconut and chopped pecans.
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Pour mixture into prepared pie crust and smooth the top.
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Bake for 45–50 minutes, or until golden brown and center is set.
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Let cool completely before slicing to allow the filling to firm.
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.
