Coconut Pecan Stupid Pie

Coconut Pecan Stupid Pie is one of those unbelievably easy desserts that delivers big on flavor with almost no effort. It’s rich, chewy, gooey, and full of toasted coconut and crunchy pecans — all baked into a sweet, buttery filling that magically forms its own crust. I call it “stupid” because it’s so stupidly simple… and stupidly good.

Why You’ll Love This Recipe

I love this pie because it takes less than 10 minutes to mix together and tastes like something from a Southern bakery. There’s no crust to roll, no mixer needed, and no fancy ingredients — just stir, pour, and bake. The coconut and pecans give it texture, the filling is smooth and rich, and it slices beautifully once cooled. It’s my go-to when I want a sweet treat without a lot of fuss.

ingredients

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

• Granulated sugar

• All-purpose flour

• Eggs

• Unsalted butter, melted

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

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

directions

1. I preheat the oven to 350°F (175°C).

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

3. I add in the eggs, melted butter, and vanilla, and stir until everything is well combined.

4. I fold in the shredded coconut and chopped pecans.

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

6. I bake for 45–50 minutes, or until the top is golden and the center is set.

7. I let it cool completely before slicing, so the filling has time to firm up.

Servings and timing

This recipe makes one 9-inch pie, about 8 slices. It takes roughly 1 hour total — 10 minutes of prep and 45–50 minutes of baking.

Variations

Sometimes I add a handful of chocolate chips or butterscotch chips for extra richness. I’ve also sprinkled a pinch of cinnamon or nutmeg into the filling during fall. If I want a denser, almost brownie-like texture, I use dark brown sugar in place of white sugar.

storage/reheating

I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I microwave individual slices for about 10–15 seconds — just enough to make it warm and gooey again. It’s also delicious served cold or at room temperature.

FAQs

Why is it called “stupid” pie?

It’s a playful name that comes from how ridiculously easy it is to make. No crust rolling, no complicated steps — just mix, pour, and bake. It’s “stupid” how good it turns out with so little effort.

Can I make this without a pie crust?

Technically yes, but I find the crust helps keep everything together and makes slicing easier. If I go crustless, I bake it in a well-greased pie dish and serve it more like a scoopable dessert.

Can I use unsweetened coconut?

I’ve tried it, but sweetened coconut gives better texture and flavor. If I only have unsweetened, I increase the sugar slightly.

Do I need to toast the pecans?

It’s not necessary, but I sometimes toast them lightly for extra depth and crunch. Just a few minutes in a dry pan does the trick.

Can I freeze this pie?

Yes. I wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw in the fridge overnight and serve chilled or gently warmed.

Conclusion

Coconut Pecan Stupid Pie is one of those magical recipes I keep coming back to — not just because it’s so easy, but because it always disappears fast. It’s rich, chewy, buttery, and loaded with texture, making it a guaranteed crowd-pleaser. When I want something homemade, sweet, and satisfying without any stress, this pie is my go-to every time.