Coconut Pecan Stupid Pie Recipe

The Coconut Pecan Stupid Pie is a fun, simple, and incredibly delicious dessert that combines the tropical sweetness of coconut, the crunch of pecans, and a rich, creamy filling all baked into a buttery pie crust. This indulgent pie is easy to make, requiring only a few ingredients, and it's sure to impress your guests with its irresistible combination of flavors. Whether you’re serving it at a holiday gathering or simply as a treat, this pie is guaranteed to become a favorite!

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 pre-made pie crust or homemade if preferred
1 cup sweetened shredded coconut
1 cup pecan halves or pieces
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Equipment

9-inch pie pan
Mixing bowls
Whisk or spoon
Measuring cups and spoons
Oven
Aluminum foil (optional for covering crust edges)

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.