I still remember the first time I heard the name. My cousin Katie called and said, “Anna, you have to try this coconut pecan stupid pie. It’s so good, it’s stupid.” I laughed, obviously. But when she dropped off a slice the next day still warm, still oozing with buttery goodness I stopped laughing. I took a bite and sat back with wide eyes. It was gooey, nutty, rich in all the right ways. And just like that, I was hooked.
Since that day, this silly-named pie has become a family favorite. It’s the kind of dessert that shows up when we need comfort, when we’re celebrating, or when we just need something sweet that doesn’t require too much effort. It’s easy, it’s quick, and it tastes like something your grandma would have made with a cheeky twist.
We’ve made it for birthdays, baby showers, random Wednesdays where the world felt a little heavy. It’s the kind of pie that doesn’t wait for a special occasion it creates one. My kids joke that the only thing stupid about this pie is how fast it disappears.
Why This Coconut Pecan Stupid Pie Is So Darn Good
I could go on and on about how it melts in your mouth or how the pecans get perfectly toasty during baking, but here’s the real magic: it’s impossible to mess up. Whether you’re an experienced baker or someone who burns toast, you can make this. And when you do, your kitchen will smell like a Southern bakery on a Sunday morning.
It’s a one-bowl, stir-and-dump kind of pie, and yet the flavors are deep and warm and just the right kind of sweet. Think chewy coconut, crunchy pecans, silky condensed milk, and the secret star melted butter that brings everything together in golden harmony. Oh, and if you’re feeling fancy, toss in some chocolate chips. You won’t regret it.
It doesn’t need a mixer, fancy tools, or hard-to-find ingredients. It’s the kind of thing you can whip up on a whim, and yet it always tastes like you planned it days in advance. That’s the best kind of recipe if you ask me.
The Ingredients You’ll Need (And Why You Shouldn’t Substitute Them)
- 1 pre-made pie crust (or homemade if you’re feeling ambitious) – I won’t lie, I often go the store-bought route. Life’s busy, and this pie makes it feel homemade no matter what.
- 1 cup shredded coconut – Sweetened or unsweetened, depending on your preference. I love sweetened for that chewy, caramelized texture.
- 1/2 cup chopped pecans (or walnuts) – Toast them if you have time. It deepens the flavor and adds an extra crunch.
- 1 cup sweetened condensed milk – Not evaporated milk. Sweetened is what gives that luscious, almost custardy feel.
- 2 large eggs – Room temp is best, but don’t stress if you forget.
- 1/2 cup melted butter – Salted or unsalted, just make sure it’s real butter.
- 1 tsp vanilla extract – Use pure vanilla, not imitation. It makes a difference.
- 1/2 cup chocolate chips (optional but oh-so-good) – I like semi-sweet, but you do you. White chocolate is fun too.
Each of these ingredients works like a note in a melody. Take one out or swap it wrong, and the tune changes. It might still be good, but it won’t be the pie we’re talking about here.
Step-by-Step Instructions (The No-Stress Way)
Step 1: Preheat with Love
Heat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate if it’s not already in one. Crimp the edges if you want to get fancy. I usually just give it a little pinch all around it’s rustic, not perfect. If you’re using a homemade crust, bless your heart, and know that I’m impressed.
Step 2: Stir It All Together
In a large bowl, whisk the sweetened condensed milk and eggs until smooth. Don’t rush it, but don’t overthink it either. Just until it’s blended.
Stir in the melted butter and vanilla. It’ll start to smell delicious already. Then fold in the shredded coconut, pecans, and chocolate chips if you’re using them. The batter will be thick and full of little bits of goodness don’t taste too much or you won’t have any left to bake.
Step 3: Pour and Bake
Pour the mixture into the pie crust. Use a spatula to spread it evenly. Bake for 35 to 40 minutes, or until the top is golden and the center is just set.
If it jiggles like your grandma’s Jell-O mold, give it a few more minutes. Every oven’s a little different. My old oven ran hot, and my new one needs an extra 5 minutes. You’ll figure it out.
Step 4: Cool Down and Hold Back
This is the hardest part. Let it cool completely before slicing. I know. It smells like heaven. But trust me, the filling needs to set up a bit or you’ll have pie lava.
Once cool, serve it up. Maybe with a scoop of vanilla ice cream, maybe not. Either way, people will be asking for seconds.
How to Make It Your Own
- Add a sprinkle of cinnamon to the mix. It adds a warm, spicy note that plays beautifully with the pecans.
- Use walnuts instead of pecans if that’s what you have.
- Drizzle melted chocolate on top after baking for a little extra flair.
- Go crustless and bake it in a greased pie dish for a gluten-free twist. It still works, I promise.
- Try a graham cracker crust instead of a pastry one it adds a hint of sweetness and crunch.
- Top with toasted coconut flakes for a pretty finish that also adds more texture.
I always say a recipe is just a starting point. Make it yours. Make it for you.
Storage Tips (If You Have Leftovers… Big IF)
Store leftovers (if they exist) in the fridge for up to 4 days. Cover the pie with foil or plastic wrap. You can also freeze it! Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight, then let come to room temp before serving.
And yes, you can sneak a slice cold. I’ve done it plenty of times. The flavors are even more intense the next day.
Don’t forget this delicious cake: Why This Coconut Pecan Stupid Pie Will Become Your Family’s Favorite
The Sweetest Part Is the Sharing
This coconut pecan stupid pie is more than just dessert it’s an invitation to gather, to laugh, to remember. It’s the kind of pie that brings people to the kitchen even before it’s out of the oven. I can’t tell you how many times I’ve caught my daughter peeking into the oven window, waiting for that golden top to bubble and brown.
When I say it’s a conversation starter, I mean it. The name alone makes people pause, laugh, and then lean in. “What did you say it’s called?” they ask. I grin and say it again, slower this time. Stupid pie. Because it’s so good, it’s stupid. And they usually chuckle, shrug, and go in for a slice. That first bite tells them everything they need to know. It’s rich, chewy, buttery, with just the right amount of crunch from the pecans and chew from the coconut. It’s humble and homemade, and yet it feels like something extraordinary.
I’ve brought this pie just about everywhere. Potlucks, yes. Bake sales, of course. But also quiet afternoons with friends who needed cheering up. Late-night gatherings where no one wanted to go home just yet. It has this way of settling people. Of making them feel cared for. I’ve seen people take a bite and go quiet. Not because they have nothing to say but because the moment is full. Warm. Sweet. Familiar.
Once at a bake sale at my kids’ school, a dad I barely knew tried a slice and came back to the table, pie tin in hand. “I don’t even like coconut,” he said, “but I need the recipe. Please.” I wrote it down for him on a napkin, right there, between cupcake wrappers and juice boxes. That napkin has since become a running joke in our house he framed it and gave it back to me the next year at the school fundraiser.
I love that this pie brings people joy. That it sparks connection in a way only food can. You know those meals or treats that become part of your memory? That years later someone will say, “Remember that pie Anna made?” and you’ll both smile? That’s this pie.
And honestly, it’s not even about the pie. It’s about the moment it creates. Sitting around the table with your people, sharing something made with your own hands, laughing about how easy it was. That’s where the magic lives. That’s where the stupid pie earns its name.
So, if you make this pie and I hope you do please tag me. Send a photo. Share your story. Tell me who you baked it for. I save every message, every picture. They remind me that this little kitchen of mine reaches far beyond my own home. That somewhere, someone is passing a plate, pouring coffee, cutting a slice, and saying, “You’ve got to try this.”
And that, to me, is the sweetest part of all.
With love and pie, Anna
Coconut Pecan Stupid Pie
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9-inch pie plate
- Oven
Ingredients
Pie Filling
- 1 piece Pre-made pie crust or homemade
- 1 cup Shredded coconut sweetened or unsweetened
- 0.5 cup Chopped pecans or walnuts
- 1 cup Sweetened condensed milk
- 2 large Eggs room temperature
- 0.5 cup Melted butter
- 1 teaspoon Vanilla extract pure
- 0.5 cup Chocolate chips optional, semi-sweet or white
