Coconut Pecan Stupid Pie

This Coconut Pecan Stupid Pie is one of those wonderfully simple desserts that comes together in minutes and delivers rich, irresistible flavor in every bite. Sweet, chewy coconut, crunchy pecans, and a buttery filling bake into a golden, gooey pie that’s anything but stupid — except for how ridiculously easy it is to make.

Why You’ll Love This Recipe

I love this pie because it’s pure comfort. I don’t have to fuss with complicated steps or fancy ingredients — just mix, pour, and bake. The combination of coconut and pecan gives it great texture, while the sweet custard-like filling creates that magical, soft center. It’s the kind of dessert I throw together when I want something foolproof and crowd-pleasing.

ingredients

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

• Sugar

• All-purpose flour

• Eggs

• Butter, melted

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

• Unbaked deep-dish pie crust (store-bought or homemade)

directions

1. I preheat the oven and place the unbaked pie crust into a pie dish if using a homemade one.

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

3. I add in the eggs, melted butter, and vanilla, mixing until smooth.

4. I stir in the coconut and pecans until evenly combined.

5. I pour the filling into the pie crust and smooth the top with a spatula.

6. I bake until the pie is golden brown on top and set in the center — about 45 to 50 minutes.

7. I let it cool before slicing so the filling sets up nicely.

Servings and timing

This recipe serves about 8 slices and takes around 1 hour total — 10 minutes for prep and 45–50 minutes for baking.

Variations

Sometimes I add a sprinkle of chocolate chips or butterscotch chips for an extra indulgent twist. I’ve also made it with a graham cracker crust for a different texture, or added a pinch of cinnamon to warm up the flavor. If I want a more custardy center, I take it out of the oven just a minute or two early.

storage/reheating

I store this pie loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To serve warm, I reheat individual slices in the microwave for about 10–15 seconds. It also tastes amazing cold, straight from the fridge.

FAQs

Why is it called “stupid pie”?

It gets its name because it’s so ridiculously easy to make — just mix, pour, and bake. No fancy steps, no tricks, just good old-fashioned dessert magic.

Can I use unsweetened coconut?

I prefer sweetened coconut for the best texture and flavor, but unsweetened works if I want to cut back on sweetness a bit. I just make sure to add a little extra sugar if needed.

Does this pie need to be refrigerated?

Not necessarily. It can sit at room temperature for a couple of days, but if I want it to last longer or like it chilled, I keep it in the fridge.

Can I make this pie ahead of time?

Yes, I often make it the night before. It actually tastes better once it’s had time to cool and set, so it’s perfect for make-ahead desserts.

What’s the texture like?

The filling is gooey and sweet, with a chewy layer from the coconut and a nice crunch from the pecans. It’s somewhere between a pecan pie and a coconut macaroon — absolutely delicious.

Conclusion

Coconut Pecan Stupid Pie is one of my go-to desserts when I want something low-effort but high-reward. It’s sweet, rich, and packed with texture, making every bite satisfying. Whether I serve it warm with whipped cream or enjoy it straight from the fridge, this pie always hits the spot — and I never get tired of how easy it is to make.