Stupid Pie

Stupid Pie is one of those ridiculously easy desserts that takes barely any effort but delivers maximum reward. With a flaky crust and a gooey, coconutty filling studded with pecans and chocolate chips, this pie is a sweet, sticky, crunchy treat that I always turn to when I want something indulgent but quick.

Why You’ll Love This Recipe

I love how everything gets mixed in one bowl—no fancy techniques or special equipment. It’s the kind of dessert I can throw together when I’m short on time but still want to impress. It’s rich, chewy, and just the right amount of sweet. Plus, I can tweak it based on what I have in the pantry—make it nuttier, chocolatier, or even boozy.

Ingredients

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

• 1 pre-made pie crust (or homemade)

• 1 cup shredded coconut

• ½ cup chopped pecans (or walnuts)

• 1 cup sweetened condensed milk

• 2 large eggs

• ½ cup melted butter

• 1 tsp vanilla extract

• ½ cup chocolate chips (optional, but highly recommended)

Directions

1. Preheat & Prep:
   I start by preheating my oven to 350°F (175°C). Then I place the pie crust in a 9-inch pie pan and crimp the edges for a rustic look.

2. Mix Everything Together:
   In a large mixing bowl, I whisk together the sweetened condensed milk, eggs, melted butter, and vanilla. Once that’s smooth, I stir in the shredded coconut, chopped pecans, and chocolate chips if I’m using them.

3. Pour & Bake:
   I pour the mixture into the prepared crust and bake it for 35 to 40 minutes. It’s done when the top is golden and feels slightly firm when I tap it.

4. Cool & Serve:
   I let the pie cool for at least 15 minutes before slicing. It’s delicious warm, but also great chilled. Sometimes I serve it with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings and timing

Servings: 8 slices
Prep Time: 5 minutes
Bake Time: 35–40 minutes
Total Time: 40–45 minutes
Calories per slice: ~320 kcal

Variations

• I swap half the butter for cream cheese when I want a gooier texture.

• I sometimes add a tablespoon of bourbon or dark rum to give it a boozy twist.

• No pecans in the pantry? I’ve used crushed graham crackers or almonds instead, and it still turns out great.

• For a richer chocolate flavor, I’ve used dark chocolate chunks instead of chips.

• Occasionally, I top it with toasted coconut flakes for extra crunch and visual appeal.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 5 days. To reheat a slice, I pop it in the microwave for about 20–30 seconds. It also tastes great cold, especially if I’m having it with coffee.

FAQs

What kind of pie crust works best?

I usually go with a pre-made 9-inch crust for convenience, but homemade buttery crusts work beautifully too.

Can I make this ahead of time?

Yes, I often bake it the night before and refrigerate it. The flavors meld nicely by the next day.

Do I need to toast the coconut or nuts?

Not at all. I use them as-is, and they toast slightly while baking.

Can I make this gluten-free?

Absolutely. I use a gluten-free pie crust, and the rest of the ingredients are naturally gluten-free.

How do I know when the pie is done?

When the top is golden and slightly firm to the touch, I know it’s ready. A gentle jiggle in the center is fine—it’ll firm up as it cools.

Conclusion

Stupid Pie lives up to its name in the best way possible—stupidly simple, stupidly fast, and stupidly good. It’s a no-fuss dessert I keep coming back to, whether I’m feeding a crowd or just craving something sweet and satisfying.

Stupid Pie

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• Author: Olivia
• Total Time: 45 minutes
• Yield: 8 slices
• Diet: Vegetarian

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Description

Stupid Pie is a ridiculously simple and indulgent dessert featuring a flaky crust, gooey coconut filling, and optional chocolate chips and pecans. With just one bowl and a handful of pantry ingredients, it’s the perfect quick treat.

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Ingredients

• 1 pre-made pie crust (or homemade)
• 1 cup shredded coconut
• ½ cup chopped pecans (or walnuts)
• 1 cup sweetened condensed milk
• 2 large eggs
• ½ cup melted butter
• 1 tsp vanilla extract
• ½ cup chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie pan and crimp the edges.
2. In a large bowl, whisk together sweetened condensed milk, eggs, melted butter, and vanilla until smooth.
3. Stir in shredded coconut, chopped pecans, and chocolate chips (if using).
4. Pour mixture into prepared crust and spread evenly.
5. Bake for 35–40 minutes, until the top is golden and slightly firm to the touch.
6. Cool for at least 15 minutes before slicing. Serve warm, chilled, or with whipped cream or ice cream.

Notes

• Substitute half the butter with cream cheese for a gooier texture.
• Add 1 tbsp bourbon or dark rum for a boozy twist.
• Use dark chocolate chunks for a richer chocolate flavor.
• Top with toasted coconut flakes for added crunch and visual appeal.
• Store in the fridge up to 5 days; reheat slices in microwave for 20–30 seconds.

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 160mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg