Okay, so I have this recipe. It’s not fancy, it’s not particularly elegant, and frankly, the name I’ve given it, “Stupid Pie,” is a bit of a joke because it’s just SO ridiculously easy to make, and yet, it gets rave reviews every single time. I’m talking about the kind of dessert that makes people stop mid-chew and say, “What IS this?!” It’s incredibly moist, bursting with flavor, and honestly, it’s a lifesaver when I’ve got unexpected guests or I’m just craving something sweet but don’t want to spend hours in the kitchen. It reminds me a bit of my grandma’s zucchini bread, but somehow elevated, richer, and with a delightful tang that just makes you want another slice. If you’re a fan of that classic chocolate chip cookie flavor profile but want something a bit more sophisticated without any of the fuss, you are going to absolutely adore this Stupid Pie. It’s become my go-to, my secret weapon, my reliable friend in the kitchen.
Thank you for reading this post, don't forget to subscribe!What is a stupid pie?
So, why the name “Stupid Pie”? Honestly, it just sort of stuck. I made it the first time on a whim, with ingredients I had lying around, and it turned out *so* good with minimal effort. I remember telling my husband, “Wow, that was stupidly easy and it’s delicious!” The name just kind of stuck from there. Essentially, it’s a wonderfully moist, dense, and flavorful cake-like pie, often made with shredded zucchini and a creamy, tangy filling that gets swirled right in. Think of it as a love child between a really good pound cake and a tangy cheesecake, but with even more character and a surprise element of moisture from the zucchini that you’d never guess was there. It’s not a traditional pie in the sense of having a crust, but rather a unified, cakey base with ribbons of deliciousness woven throughout. It’s the kind of dessert that’s forgiving and always turns out beautifully, hence the “stupidly easy” part.
Why you’ll love this recipe?
There are so many reasons this Stupid Pie has earned a permanent spot in my recipe rotation, and I’m betting it will for you too. First off, the FLAVOR! It’s this incredible balance of sweet and slightly tangy, with hints of warm spices and vanilla that just sing. The texture is what really sets it apart though – it’s unbelievably moist and tender, almost fudgy, thanks to a few key ingredients that I’ll get to. And don’t even get me started on the creamy swirl; it adds this luxurious richness that elevates the whole experience. But beyond the taste, it’s the SIMPLICITY that truly makes this recipe a winner. You don’t need any fancy techniques or specialized equipment. If you can stir things together, you can make this pie. It’s also surprisingly COST-EFFECTIVE. Most of the ingredients are pantry staples, and the star of the show (the zucchini) is often something you might already have on hand, saving you a trip to the store. This recipe is also incredibly VERSATILE. I’ve served it for breakfast (yes, it’s that good!), for brunch, as a decadent dessert, and even as a satisfying afternoon snack. It pairs wonderfully with a strong cup of coffee or a glass of cold milk. It’s the kind of recipe that feels both comforting and a little bit special, all at once. What I love most about this is knowing that even on the busiest days, I can whip up something truly delicious that will impress everyone without breaking a sweat or the bank. It’s pure magic in cake form!
How do I make a Stupid Pie?
Quick Overview
This Stupid Pie comes together in a flash! You’ll start by whisking together your dry ingredients, then combining your wet ingredients separately. The magic happens when you gently combine them, being careful not to overmix. While that’s happening, you’ll whip up a quick, creamy filling. Then, it’s all about layering the batter and the filling in your prepared pan and creating beautiful swirls before baking. The result is a dense, incredibly moist, and flavorful treat that’s guaranteed to be a hit. It’s truly that simple, and the results are always spectacular!
Ingredients
For the Main Batter:
2 cups all-purpose flour: Make sure it’s fresh! I usually use King Arthur’s or Gold Medal, they’re reliable. If you’re feeling adventurous, you can try a gluten-free blend, but the texture might change a bit.
1 teaspoon baking soda: This is crucial for that perfect rise and tender crumb.
1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
1/2 teaspoon ground cinnamon: Adds that warm, cozy note that just makes everything better.
1/4 teaspoon ground nutmeg: Just a pinch, it really complements the cinnamon beautifully.
1 1/2 cups granulated sugar: This gives it that lovely sweetness and helps with moisture. You can reduce it slightly if you prefer, but I find this amount perfect.
1/2 cup unsalted butter, softened: Using butter instead of oil really adds to the rich flavor and tender texture. Make sure it’s truly softened, not melted, for the best emulsification.
2 large eggs: Room temperature is best for incorporating into the batter smoothly.
1 teaspoon vanilla extract: Use a good quality one, it makes a noticeable difference.
1 cup grated zucchini, well-drained: This is the secret weapon! Squeeze out as much moisture as you can. I usually use a box grater on the large holes. Don’t peel it; the skin adds color and nutrients. I usually use about one medium zucchini.
1/2 cup buttermilk: This is key for moisture and that slight tang. If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.
For the Filling:
8 ounces cream cheese, softened: Full-fat is best for that rich, creamy texture. Make sure it’s really soft, or you’ll have lumps.
1/4 cup granulated sugar: Just a touch to sweeten the cream cheese slightly.
1 large egg yolk: This helps bind the filling and makes it extra smooth and rich.
1 teaspoon vanilla extract: For that classic, comforting flavor.
“Made the Stupid Pie tonight and wow — perfect weeknight dinner. Will definitely make again!”
For the Glaze (Optional, but Highly Recommended!):
1 cup powdered sugar: Sifted, if you want it super smooth.
2-3 tablespoons milk or heavy cream: Start with 2 and add more until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract: For a little extra flavor boost.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). You’ll need a 9×13 inch baking pan. I like to grease it really well with butter or cooking spray, and then give it a light dusting of flour. This ensures that your beautiful pie doesn’t stick. If you’re feeling extra fancy, you could also line it with parchment paper, leaving an overhang on the sides to help you lift it out later. Make sure all your ingredients are measured out and ready to go before you start mixing – it makes the whole process so much smoother!
Step 2: Mix Dry Ingredients
Grab a medium-sized bowl. Into it, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is nicely combined. This ensures that the leavening agents and spices are evenly distributed throughout the batter, which is really important for a consistent bake and flavor in every bite. You don’t want pockets of just cinnamon!
Step 3: Mix Wet Ingredients
In a larger bowl, cream together the softened butter and granulated sugar until they’re light and fluffy. This usually takes a few minutes with an electric mixer, or a bit more elbow grease with a whisk. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Finally, gently fold in the grated, well-drained zucchini and the buttermilk. The batter might look a little separated or curdled at this point, and that’s totally okay! It’ll all come together in the next step.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or a wooden spoon, mix until *just* combined. Seriously, do NOT overmix. A few streaks of flour are fine; they’ll disappear as it bakes. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense texture instead of the lovely, tender crumb we’re going for. Stop as soon as you don’t see any dry flour pockets.
Step 5: Prepare Filling
While your batter is resting, let’s make the creamy filling. In a small bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. You can use a hand mixer for this or just a whisk if your cream cheese is nice and soft. Then, stir in the egg yolk and vanilla extract until everything is well combined and lusciously smooth. This filling is what gives the Stupid Pie its signature tangy, rich swirl.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared baking pan and spread it out evenly. Now, dollop spoonfuls of the cream cheese filling over the batter. Don’t worry about being perfect here; just scatter them around. Then, carefully pour the remaining batter over the cream cheese dollops. Grab a butter knife or a skewer and gently swirl the filling into the batter. You can make figure-eights or just random swirls to create beautiful marbling. Don’t overdo it, you want distinct ribbons of cream cheese, not a muddy mess. It should look pretty and rustic.
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The edges should be lightly golden brown, and the center should be set. Keep an eye on it towards the end, as oven temperatures can vary. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, take the Stupid Pie out of the oven and let it cool in the pan on a wire rack for at least 30 minutes. This is important for the texture to set properly. While it’s cooling, if you’re making the glaze, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream in a small bowl. Add more milk, a teaspoon at a time, until you get a smooth, drizzly consistency. Once the pie has cooled for a bit, drizzle the glaze all over the top. Let it cool completely before slicing and serving. If you add the glaze when it’s too hot, it might just melt off.
“The Stupid Pie turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice & Serve
Once the pie is completely cooled and the glaze has set slightly, it’s time to slice and serve! Use a sharp knife for clean cuts. This pie is fantastic served warm, at room temperature, or even chilled. It’s so versatile! I love serving it with a dusting of powdered sugar if I skip the glaze, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. Enjoy every delicious bite!
What to Serve It With
This Stupid Pie is a chameleon, fitting perfectly into so many different occasions and meals. For a simple, comforting **Breakfast**, I love pairing a warm slice with a strong, freshly brewed coffee. The slight tang of the pie cuts through the richness of the coffee beautifully. It’s also lovely with a glass of cold milk or even some fresh orange juice. For **Brunch**, it feels a little more elegant. I like to serve it with a bit more care – maybe a sprinkle of fresh berries on top, or alongside some other brunch favorites like scrambled eggs and crispy bacon. A mimosa or a sparkling cider is always a good companion here! As a **Dessert**, it really shines. Serve it after a hearty meal with a scoop of high-quality vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. A drizzle of raspberry sauce or some fresh mint leaves can make it look extra special. For **Cozy Snacks**, it’s perfect as is. Grab a fork and a mug of tea or hot chocolate and just enjoy the comfort. My kids love it after school with a glass of milk, and it’s always gone in a flash!
Top Tips for Perfecting Your Stupid Pie
Over the years, I’ve learned a few tricks that make this Stupid Pie even better. For **Zucchini Prep**, the key is really squeezing out as much moisture as possible. I use a cheesecloth or a clean kitchen towel and give it a good squeeze. If you skip this, your pie might turn out too wet and gummy. For **Mixing Advice**, remember that less is more with flour batters. A few little lumps are better than a tough pie. Overmixing is the biggest culprit for a dense, less-than-ideal texture. So, mix until *just* combined, and trust the process! When it comes to **Swirl Customization**, don’t be afraid to get a little artistic. You can create beautiful patterns by gently dragging a knife through the batter and filling. For extra visual appeal, try adding a tiny drop of food coloring (like red or green) to the cream cheese filling before swirling for a festive look. For **Ingredient Swaps**, if you’re out of buttermilk, the milk and vinegar/lemon juice trick works wonders and gives you that needed acidity. For the filling, you *could* try using a lighter cream cheese, but full-fat is really where the magic lies for that rich texture. If you want to experiment with spices, a little ginger or cardamom can add an interesting twist. For **Baking Tips**, always preheat your oven fully. Using the middle rack ensures even cooking. If your oven tends to run hot, you might need to reduce the temperature slightly or bake for a shorter time. The toothpick test is your best friend here – don’t rely solely on the clock. For **Glaze Variations**, you can make it lemony by adding a bit of lemon zest, or even a touch of almond extract for a different flavor profile. If you prefer a less sweet topping, you can simply dust the cooled pie with powdered sugar or serve it plain – it’s still delicious!
Storing and Reheating Tips
This Stupid Pie is pretty resilient when it comes to storage, which is another reason I love it. At **Room Temperature**, it can be stored in an airtight container for up to 2 days. Make sure it’s fully cooled before covering it. The glaze might soften a bit, but it’s still delicious. For **Refrigerator Storage**, it will keep well for up to 4-5 days. Again, an airtight container is your best friend. It actually tastes great chilled, especially on a warm day! The texture becomes even denser and more fudgy. When it comes to **Freezer Instructions**, yes, you can freeze it! Let the pie cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It should keep well for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on the counter, or gently reheat it. For **Glaze Timing Advice**, I always recommend adding the glaze *after* the pie has cooled down considerably, especially if you plan on storing it at room temperature or in the fridge. If you glaze a hot pie, the glaze can melt into a runny mess. If you’re freezing it, you can either glaze it before freezing (it might get a bit soft upon thawing) or add a fresh glaze after thawing and reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved “Stupid Pie”! It’s more than just a recipe; it’s a little slice of comfort and joy that’s ridiculously easy to bring into existence. I truly believe that everyone needs a recipe like this in their repertoire – one that’s reliable, delicious, and makes you feel like a baking superstar, even if you’re just starting out. The way it combines that moist, tender cake with the tangy cream cheese swirl is just pure magic. It’s the kind of dessert that sparks conversation and creates happy memories, whether it’s at a family gathering or a quiet afternoon with a cup of tea. If you enjoyed this Stupid Pie, you might also love my [link to another recipe, e.g., “Quick & Easy Apple Crumble”] or my [link to another recipe, e.g., “Decadent Chocolate Fudge Brownies”]. Give this Stupid Pie a try, and please, please let me know how it turns out for you! I’m dying to hear your thoughts, see your photos, and read about any fun variations you come up with. Drop a comment below, rate the recipe, and share your experience. Happy baking!
Stupid Pie
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cold and cubed
- 0.25 cup ice water
- 4 cups mixed berries (fresh or frozen)
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Instructions
Preparation Steps
- In a large bowl, combine the flour and a pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a separate bowl, gently toss the mixed berries with granulated sugar, cornstarch, and lemon juice.
- On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Pour the berry filling into the pie crust.
- Roll out the remaining dough for the top crust. You can create a full top crust, cut decorative shapes, or make a lattice. Place the top crust over the filling.
- Brush the top crust with the beaten egg wash. If using a full top crust, cut a few vents to allow steam to escape.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool for at least 2-3 hours before slicing and serving to allow the filling to set.
