Coconut Pecan Stupid Pie
Ingredients:
1 ½ cups graham cracker crumbs
½ cup sugar
6 tablespoons (3 ounces) unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
1 (13.5 ounce) can full-fat coconut milk, well-shaken
2 large eggs
1 teaspoon vanilla extract
1 cup pecan halves, toasted
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until evenly moistened.
3. Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust. Use the bottom of a measuring cup or your fingers to ensure it's evenly compacted.
4. In a large bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth and well combined. Be sure to whisk vigorously to incorporate the eggs fully.
5. Gently fold in the toasted pecan halves. Don't overmix; a few pecans may remain slightly unevenly distributed, which adds to the rustic charm of this pie.
6. Pour the coconut pecan filling into the prepared graham cracker crust.
7. Place the pie plate in a larger baking pan. Carefully pour enough hot water into the larger pan to come about halfway up the sides of the pie plate. This creates a water bath, which helps prevent the pie from cracking and ensures even baking.
8. Bake for 50-60 minutes, or until the pie is set around the edges and the center is just slightly jiggly. The center will firm up more as it cools.
9. Remove the pie from the water bath and let it cool completely on a wire rack. This cooling process is crucial for the pie to set properly. It's best to let it cool completely at room temperature, which may take several hours.
10. Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
11. Serve chilled and enjoy!