Stupid Pie – So Easy, It’s Almost Silly!

Why You’ll Love This Recipe

I Love This Pie Because It’s Practically Foolproof. No complicated steps, no fancy equipment, and the flavor is absolutely irresistible. The coconut adds chewiness, the pecans bring a nice crunch, and the chocolate chips (if I use them) make it decadent. It’s sweet, gooey, and buttery—all in a flaky crust. I Can Serve It Warm With Ice Cream Or Chilled With Whipped Cream, And It’s Always A Hit.

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. I Preheat The Oven To 350°F (175°C). I Place The Pie Crust Into A 9-Inch Pie Pan And Crimp The Edges.

2. In A Mixing Bowl, I Whisk Together The Sweetened Condensed Milk, Eggs, Melted Butter, And Vanilla Extract.

3. I Stir In The Coconut, Pecans, And Chocolate Chips (If Using).

4. I Pour The Mixture Into The Prepared Pie Crust.

5. I Bake For 35–40 Minutes, Until The Top Is Golden Brown And Slightly Firm To The Touch.

6. I Let The Pie Cool For At Least 15 Minutes Before Slicing. I Serve It Warm Or Chilled, Often With Whipped Cream Or A Scoop Of Vanilla Ice Cream.

Servings And Timing

This Recipe Makes 8 Slices. It Takes Just 5 Minutes To Prep, 35–40 Minutes To Bake, And Is Ready In About 40–45 Minutes Total. Each Slice Is Around 320 Calories, Making It Rich But Worth Every Bite.

Variations

When I Want It Extra Gooey, I Swap Half The Butter For Cream Cheese. For A Grown-Up Twist, I Add A Splash Of Bourbon Or Rum. If I Don’t Have Pecans, I Use Walnuts, Almonds, Or Even Crushed Graham Crackers. Sometimes I Sprinkle A Little Sea Salt On Top Before Baking For A Sweet-Salty Kick.

Storage/Reheating

I Store Leftover Pie Loosely Covered At Room Temperature For Up To 2 Days, Or In The Fridge For Up To 5 Days. To Reheat, I Warm Individual Slices In The Microwave For 15–20 Seconds, Or Enjoy It Cold Right From The Fridge.

FAQs

Can I Make This Pie Ahead Of Time?

Yes, I Often Bake It A Day Ahead. It Holds Up Beautifully Overnight And Can Be Served Cold Or Reheated.

Do I Have To Use Chocolate Chips?

No, But They Add A Delicious Extra Layer Of Flavor. I’ve Also Tried White Chocolate Chips And They’re Just As Good.

Can I Use A Graham Cracker Crust?

Definitely. Both Pre-Made And Homemade Graham Cracker Crusts Work Well With This Recipe.

How Do I Keep The Filling From Being Too Runny?

I Make Sure To Bake Until The Top Is Golden And Set. Letting It Cool For At Least 15 Minutes Also Helps The Filling Firm Up.

Can I Freeze This Pie?

Yes, I Let It Cool Completely, Wrap It Tightly, And Freeze For Up To 2 Months. I Thaw Overnight In The Fridge Before Serving.

Conclusion

This Stupid Pie Is A Dessert I Can Always Rely On When I Need Something Quick, Easy, And Crowd-Pleasing. With Its Gooey, Sweet Filling And Simple Prep, It’s The Kind Of Recipe That Feels Almost Too Easy To Be So Delicious. Whether I’m Making It For A Family Gathering Or Just To Treat Myself, It Never Fails To Impress.

Stupid Pie – So Easy, It’s Almost Silly!

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This fun and foolproof pie is loaded with coconut, pecans, and chocolate chips—just mix, pour, and bake for a sweet treat everyone will love.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 35–40 minutes
• Total Time: 40–45 minutes
• Yield: 8 slices
• Category: Dessert, Pie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 teaspoon vanilla extract

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

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan and crimp the edges.

Mix Filling:
In a mixing bowl, whisk together sweetened condensed milk, eggs, melted butter, and vanilla extract. Stir in coconut, pecans, and chocolate chips (if using).

Bake:
Pour filling into prepared pie crust. Bake for 35–40 minutes, until golden brown and slightly firm on top.

Cool & Serve:
Let pie cool at least 15 minutes before slicing. Serve warm or chilled with whipped cream or ice cream.

Notes

For an extra gooey pie, swap half the butter for cream cheese.

Add 1 tbsp bourbon or rum for a fun boozy twist.

No pecans? Swap with almonds, walnuts, or even crushed graham crackers.

Keeps in the fridge for up to 4 days—delicious served cold too!