If you’re searching for a no-fuss dessert that’s as comforting as it is irresistibly delicious, look no further than Stupid Pie. This old-school Southern treat, born from humble pantry staples, is ridiculously simple and yet delivers a luscious, custardy filling that’s sweet, buttery, and ever so slightly tangy. Whether you’re baking for a family Sunday supper or just craving something easy and homemade, Stupid Pie will instantly win you over—and have everyone asking for seconds!
Ingredients You’ll Need
The beauty of Stupid Pie lies in its unpretentious ingredient list. Each component, though simple, brings something vital to the table—whether it’s richness, structure, or the perfect hint of vanilla warmth. Here’s what you’ll need to work your magic:
- 1 unbaked 9-inch pie crust: The ready foundation that crisps up beautifully to cradle that creamy filling.
- 1/2 cup (1 stick) unsalted butter, melted: Makes the filling rich and dense, delivering an undeniable buttery aroma.
- 1 cup granulated sugar: Adds the essential sweetness, balancing all the flavors perfectly.
- 2 large eggs: Act as the binding agent, lending the custard its silky, sliceable texture.
- 1 tablespoon white vinegar: Just a splash for that signature tang that brightens up every bite.
- 1 teaspoon vanilla extract: A must for deepening the pie’s flavor and giving that inviting bakery aroma.
- 1 tablespoon all-purpose flour: Gently thickens the filling so it isn’t overly runny after baking.
- 1/4 teaspoon salt: Enhances every sweet note and ties the whole pie together.
How to Make Stupid Pie
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This gives the oven time to reach the perfect temperature while you whisk together the luscious filling, ensuring an even bake and that golden finish on top.
Step 2: Blend Butter and Sugar
In a medium mixing bowl, combine the melted butter and sugar. Whisk until the mixture is completely smooth, glossy, and a little fluffy—the key to a filling that bakes up tender and rich.
Step 3: Add Eggs One at a Time
Add the eggs, one at a time, whisking thoroughly after each addition. This step ensures your Stupid Pie bakes up with a creamy, custard-like texture that holds together beautifully once sliced.
Step 4: Stir in Vinegar and Vanilla
Mix in the white vinegar and vanilla extract. The vinegar brings a subtle tang that makes each bite a little brighter, while the vanilla rounds out the custard for that classic comforting scent and flavor.
Step 5: Combine Flour and Salt, Then Mix In
In a separate small bowl, whisk the flour and salt together, then blend into the wet ingredients. This step thickens the filling just enough, making sure it sets up nicely without losing its tender texture.
Step 6: Pour and Bake
Pour the finished filling into your unbaked pie crust. Smooth the top, then bake for 45–50 minutes. The top should turn a gorgeous golden brown, and the center should look set at the edges but still have a little jiggle.
Step 7: Cool Completely
Remove the Stupid Pie from the oven and let it cool on a wire rack for at least an hour. This patience pays off—the filling will settle into the perfect creamy slice, making it easy to serve and enjoy.
How to Serve Stupid Pie
Garnishes
Sometimes the simplest desserts deserve a little flourish. Dust your Stupid Pie with a bit of powdered sugar for a pretty finish, or top with a billow of whipped cream to add a light, luxurious touch. A sprinkle of fresh berries can bring a splash of color and a little extra zing if you’re feeling fancy.
Side Dishes
This delightfully sweet pie pairs remarkably well with unsweetened black coffee or a hot cup of tea to balance the flavors. If you’re planning a full spread, consider some salty roasted nuts, vanilla ice cream, or even a fresh fruit salad alongside for contrast.
Creative Ways to Present
Take your presentation to another level by cutting the Stupid Pie into small bars or squares for crowd-friendly finger food at potlucks and parties. You could even stack thin wedges with layers of whipped cream and fruit between, turning slices into a playful twist on a pie parfait.
Make Ahead and Storage
Storing Leftovers
Stupid Pie keeps wonderfully in the refrigerator. Simply cover the pie (or leftovers) with plastic wrap or foil, and refrigerate for up to four days. The flavors become even more pronounced after a day, so don’t worry if you have a slice or two left for later!
Freezing
If you’d like to save Stupid Pie for future cravings, freezing is a great option. Wrap the cooled pie or individual slices tightly in plastic wrap, then transfer to a freezer-safe bag or airtight container. Thaw in the refrigerator overnight before serving to preserve its creamy texture.
Reheating
For that fresh-from-the-oven vibe, warm slices in a 300°F oven for 10–12 minutes, or microwave individual pieces in 10-second bursts. Just remember, the filling should be barely warm for the best consistency—it’s delicious at room temperature, too!
FAQs
Can I make Stupid Pie with a store-bought pie crust?
Absolutely! One of the joys of Stupid Pie is its flexibility. A store-bought crust works beautifully and saves you time, so you can enjoy this pie even on your busiest days.
Why do you add vinegar to this pie?
The touch of vinegar is a classic Southern baking trick. It brightens the sweetness of the filling and gives Stupid Pie a subtle tang that’s both nostalgic and irresistible.
Could this pie be made gluten-free?
Yes, simply use your favorite gluten-free pie shell and swap the all-purpose flour for a gluten-free blend. The custard will still bake up creamy and delicious!
What does Stupid Pie taste like?
Imagine the best parts of chess pie and butter pie combined—smooth, sweet, slightly tangy, and melt-in-your-mouth tender. It’s a celebration of everything good about simple, homey desserts.
Can I double the recipe for a crowd?
Definitely! Just bake two pies side by side, or scale up for a slab pie using a 9×13-inch pan (adjust the baking time and check for doneness). Stupid Pie is perfect for sharing at any gathering.
Final Thoughts
I couldn’t be more excited for you to try Stupid Pie and experience firsthand why it’s such a beloved, reliable treat. Its creamy texture, easy prep, and nostalgic flavors make it the kind of dessert everyone keeps in their back pocket. Trust me: once you bake it, you’ll come back to this simple slice of comfort again and again!
Print
Stupid Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Stupid Pie is a classic and simple dessert that combines the flavors of chess pie and butter pie. This easy-to-make pie has a custardy texture and is made with basic pantry ingredients, making it a perfect last-minute sweet treat.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix butter and sugar: In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add eggs: Add eggs one at a time, whisking well after each addition.
- Stir in flavorings: Stir in the vinegar and vanilla extract.
- Combine dry ingredients: In a small bowl, mix the flour and salt, then add to the wet ingredients and stir until fully combined.
- Pour filling: Pour the filling into the unbaked pie crust.
- Bake: Bake for 45–50 minutes until the top is golden brown and the center is set but slightly jiggly.
- Cool and serve: Let the pie cool at room temperature for at least 1 hour before slicing. Serve on its own or with whipped cream.
Notes
- This pie has a custardy texture and a flavor reminiscent of chess pie and butter pie.
- Keeps well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
