Grandma’s Stupid Pie is a delightful dessert that brings a smile to everyone who tastes it. This pie combines rich flavors of coconut and pecans with a smooth, creamy filling. It’s a simple recipe that has been passed down through generations, showing that sometimes the most special treats come from the heart, not the kitchen.
Why Make This Recipe
Why should you make Grandma’s Stupid Pie? For starters, it’s a comforting dessert that takes you back to your childhood. This pie is also easy to prepare, making it perfect for both novice bakers and experienced cooks. It’s an ideal dish for family gatherings, holidays, or just a cozy evening at home. Plus, the combination of coconut and pecans creates a unique flavor that your friends and family will love.
How to Make Grandma’s Stupid Pie
Ingredients:
- 1 9-inch unbaked pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- Optional Topping: Whipped cream, Vanilla ice cream, Extra toasted pecans
Directions:
- Preheat your oven to 350F (175C).
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
- In a large mixing bowl, whisk together the eggs and sugar until smooth.
- Stir in the melted butter, vanilla extract, flour, salt, and evaporated milk until fully combined.
- Fold in the shredded coconut and chopped pecans.
- Pour the filling evenly into the prepared pie crust.
- Bake for 45 to 50 minutes, or until the center is set and the top is lightly golden brown. A knife inserted near the center should come out mostly clean.
- Allow the pie to cool on a wire rack for at least 2 hours before slicing.
- Serve at room temperature or chilled with whipped cream or vanilla ice cream if desired.
How to Serve Grandma’s Stupid Pie
Serve Grandma’s Stupid Pie either at room temperature or chilled. It’s perfect on its own, but you can add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra treat. You can also sprinkle additional toasted pecans on top for a crunchy garnish.
How to Store Grandma’s Stupid Pie
To store Grandma’s Stupid Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to three days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to wrap it tightly and let it thaw in the fridge before serving.
Tips to Make Grandma’s Stupid Pie
- Make sure your eggs are at room temperature for a smoother mixing experience.
- Don’t skip cooling your melted butter; hot butter can cook the eggs when mixed.
- You can toast the pecans in a dry skillet for a few minutes to enhance their flavor.
- For a twist, consider using unsweetened coconut for a less sweet filling.
Variation
You can easily customize this pie by adding some chocolate chips or swapping out pecans for walnuts. If you enjoy a fruitier flavor, consider adding some chopped bananas or a layer of fruit preserves under the filling before baking.
FAQs
1. Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator after it cools.
2. What if I don’t have a pie crust?
You can make a simple graham cracker crust as a substitute, or you can bake it without a crust for a crustless version.
3. Can I use other nuts besides pecans?
Yes, you can substitute pecans with walnuts or even almonds, depending on your personal preference.
Enjoy baking and sharing Grandma’s Stupid Pie with your loved ones!
Grandma's Stupid Pie
Ingredients
Method
- Preheat your oven to 350F (175C).
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
- In a large mixing bowl, whisk together the eggs and sugar until smooth.
- Stir in the melted butter, vanilla extract, flour, salt, and evaporated milk until fully combined.
- Fold in the shredded coconut and chopped pecans.
- Pour the filling evenly into the prepared pie crust.
- Bake for 45 to 50 minutes, or until the center is set and the top is lightly golden brown.
- Allow the pie to cool on a wire rack for at least 2 hours before slicing.
- Serve at room temperature or chilled with whipped cream or vanilla ice cream if desired.
