This coconut pecan stupid pie recipe packs sweetened shredded coconut and pecans into a rich, buttery filling that bakes up golden on top with a chewy, nutty texture. You mix everything in one bowl, pour it into a pie crust, and bake. It takes about 15 minutes of prep and 45 to 50 minutes in the oven.
About the name: “stupid pie” is also the nickname of a vintage crustless pie made with egg whites, crackers and pecans, and nobody is sure exactly where the name came from. Many people assume it simply means “stupid easy”. This recipe is a different, crust-based pie, and the section below explains how the two compare.
What Is Coconut Pecan Stupid Pie?
It is a simple baked pie. Sweetened coconut, pecans, sugar, melted butter, eggs and vanilla are stirred together and poured into a pie crust. As it bakes, the eggs and butter set the filling around the coconut and nuts, giving you a chewy, caramel-like center and a crisp, toasty top.
Coconut Pecan Stupid Pie vs. the Classic Stupid Pie
- This recipe: a crust-based pie with a coconut-and-pecan filling made from eggs, butter and sugar.
- The classic “stupid pie”: a crustless dessert built on whipped egg whites, sugar, crushed crackers and pecans, often topped with whipped cream. It also goes by names such as pecan delight, mystery pie and cracker pie. Cooking With Carlee has a good write-up of the old-fashioned version if that is what you are looking for.
Coconut Pecan Stupid Pie Recipe Ingredients
- 1 pre-made pie crust (or homemade, if you prefer)
- 1 cup sweetened shredded coconut
- 1 cup pecan halves or pieces
- 1 cup granulated sugar
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to Make Coconut Pecan Stupid Pie
- Heat the oven to 350°F (175°C). Press the crust into a 9-inch pie pan. If you use a homemade crust, prepare it first.
- Mix the dry ingredients. In a large bowl, stir together the coconut, pecans, sugar and salt.
- Add the wet ingredients. Add the melted butter, eggs and vanilla. Mix until well combined into a thick, creamy mixture.
- Fill the crust. Pour the filling into the crust and spread it evenly to the edges.
- Bake for 45 to 50 minutes, until the top is golden brown and the filling has set. Check after about 30 minutes, and if the crust edges are browning too fast, cover them loosely with foil.
- Cool. Let the pie cool for at least 30 minutes before slicing so the filling can firm up. Serve warm or at room temperature, with whipped cream or vanilla ice cream if you like.
Tips for the Best Coconut Pecan Stupid Pie Recipe
- Do not overmix. Stir just until the ingredients are combined.
- Toast the coconut and pecans first for a deeper, nuttier flavor. Toast them separately in a dry skillet for a few minutes, stirring often, then let them cool.
- Check for doneness. The top should be golden and the filling set. A knife inserted near the center should come out clean.
- Shield the crust. Foil around the edges keeps the crust from burning while the center finishes.
- Be patient with cooling. Cutting too early lets the filling run. For the cleanest slices, cool the pie completely.
- Watch your oven. Ovens vary, so start checking at 45 minutes. If the filling still looks wet, bake 5 to 10 minutes more.
Substitutions and Variations
- Unsweetened coconut: works, but you may want a little more sugar.
- Other nuts: walnuts or almonds in place of pecans.
- Gluten-free: use a gluten-free pie crust.
- Extra flavor: a pinch of cinnamon, nutmeg or cardamom, or ½ teaspoon of almond extract.
- Chocolate: a handful of chocolate chips stirred into the filling.
Butter and egg replacements (plant-based butter, coconut oil, flax eggs) change how the filling sets, and they have not been tested with this recipe, so results may vary.
What to Serve With It
Vanilla or coconut ice cream, whipped cream, fresh berries, caramel sauce or a drizzle of chocolate sauce all work, and so does a cup of coffee or sweet tea. For more pecan desserts, try our pecan pie dump cake or pecan brittle. For a pretty finish, scatter toasted coconut flakes over the top just before serving.
Storing, Freezing and Reheating
Because the filling contains eggs, do not leave the pie out for more than 2 hours after baking. Cool it, then store it in the refrigerator.
- Refrigerator: cover and keep for up to 3 to 4 days.
- Freezer: wrap the cooled pie tightly in plastic wrap and foil for up to 2 to 3 months. Thaw it in the refrigerator.
- Reheating slices: about 20 to 30 seconds in the microwave, or 10 to 15 minutes at 300°F (150°C) covered with foil.
- Reheating the whole pie: cover with foil and warm at 300°F (150°C) for about 15 to 20 minutes.
Coconut Pecan Stupid Pie Recipe Card
Stupid Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). If using a pre-made pie crust, place it into a 9-inch pie pan and set aside. If making a homemade crust, prepare it beforehand and press it into the pan.
- Mix the filling: In a large mixing bowl, combine the shredded coconut, chopped pecans, sugar, and salt. Stir until evenly distributed.
- Add the wet ingredients: Pour in the melted butter, eggs, and vanilla extract. Mix everything together until well combined, forming a thick, creamy batter.
- Fill the pie crust: Pour the coconut-pecan filling into the prepared pie crust. Use a spatula to spread it out evenly.
- Bake the pie: Place the pie in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the filling has set. Check after 30 minutes – if the edges of the crust are browning too quickly, cover them with aluminum foil and continue baking.
- Cool and serve: Allow the pie to cool for at least 30 minutes before slicing, as this helps the filling firm up and makes for cleaner slices. Serve warm or at room temperature, and top with whipped cream or vanilla ice cream if desired.
Notes
- Substitute options: If you don’t have sweetened shredded coconut, you can use unsweetened coconut, but you may need to increase the sugar slightly. If you’re out of pecans, you can use walnuts or almonds instead.
- Crust tip: For a gluten-free version, you can use a gluten-free pie crust or make your own using almond flour.
- Storage: This pie can be stored in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
- Freezing: If you want to store the pie for a longer time, you can freeze it for up to 2-3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw in the fridge and then bake at 300°F (150°C) for 15-20 minutes.
Coconut Pecan Stupid Pie Recipe FAQs
Why is it called stupid pie?
Nobody knows for certain. The most common guess is that it is “stupid easy”. The classic stupid pie is a crustless cracker-and-pecan dessert, while this version uses a crust and a coconut-pecan filling.
Can I use a store-bought crust?
Yes. A refrigerated or frozen pie crust works well and saves time.
Do I need to toast the coconut and pecans?
No, but toasting deepens the flavor.
How do I know when it is done?
The top should be golden brown and the filling set. A knife inserted near the center should come out clean. The pie firms up more as it cools.
Can I make it less sweet?
You can reduce the sugar slightly, or use unsweetened coconut. Changing the sugar changes the texture a little.
How long does it keep?
Up to 3 to 4 days in the refrigerator, and 2 to 3 months in the freezer.
