Okay, okay, I know what you’re thinking: “Another internet food trend?” But trust me on this one. This “Stupid Pie Trend” thing? It’s not just hype. It’s legit. Imagine the moistest, most tender Zucchini Bread you’ve ever had, but swirled with a rich, decadent cream cheese filling and topped with a sweet, tangy glaze. It’s kind of like a coffee cake, but even better somehow. My grandma used to make this incredible coffee cake with a similar swirl, but this version? It’s taken the crown. Seriously, this pie is so good it practically disappears the second it hits the table. Plus, it’s surprisingly easy to throw together, even on a busy weeknight. You absolutely HAVE to try this “Stupid Pie Trend” for yourself!
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What is the Stupid Pie trend?
So, what exactly *is* this “Stupid Pie Trend” everyone’s talking about? Well, it’s essentially a ridiculously easy zucchini pie. The name? Honestly, I think it’s because it’s so surprisingly simple that you almost feel silly for not making it sooner! Think of it as a cross between a zucchini bread and a cheesecake swirl pie. You start with a simple, spiced zucchini batter, then you layer in a tangy Cream Cheese filling, swirl it all together for a pretty marbled effect, and bake it until golden brown. Top it all off with a simple glaze, and you’ve got a pie that’s bursting with flavor and texture. It’s really that easy! It’s one of those recipes that just works, you know?
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this “Stupid Pie Trend” is how incredibly flavorful it is. The zucchini adds this subtle sweetness and moisture that you just can’t get with other pies. Then you have the Cream Cheese Swirl, which is tangy and rich and just melts in your mouth. And let’s not forget the glaze! It’s the perfect touch of sweetness to balance everything out.
But it’s not just the flavor that makes this pie so great. It’s also ridiculously easy to make. Seriously, if you can stir ingredients in a bowl, you can make this pie. There’s no complicated pastry crust to worry about, no fussy techniques to master. It’s just straightforward, simple baking at its finest. Plus, the ingredients are super cost-efficient. Zucchini is usually pretty cheap, especially during the summer months. And you probably already have most of the other ingredients in your pantry and fridge.
And finally, this pie is so versatile! You can serve it for breakfast, brunch, dessert, or even as a snack. It’s perfect with a cup of coffee or tea. I’ve even been known to sneak a slice late at night when I’m craving something sweet! I would say it’s even better than any coffee cake I’ve ever tried.
How do I make a Stupid Pie trend?
Quick Overview
Making this “Stupid Pie Trend” pie is simpler than you might think! You’ll start by whipping up a quick zucchini batter, then blend together the Cream Cheese filling. Layer them artfully in a pie dish, create that signature swirl, and bake until golden. Once cooled, drizzle with a sweet glaze. Seriously, it only takes about 15 minutes of prep time, and the oven does the rest! The beauty of this recipe is how forgiving it is. Don’t worry about perfection; just have fun with it!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 teaspoon baking soda: Make sure it’s fresh!
* 1 teaspoon ground cinnamon: Adds a warm, cozy spice.
* 1/2 teaspoon ground nutmeg: For a little extra depth of flavor.
* 1/4 teaspoon ground cloves: Just a pinch!
* 1/2 teaspoon salt: Balances out the sweetness.
* 1 1/2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet pie.
* 3/4 cup vegetable oil: Canola oil works great too.
* 2 large eggs: At room temperature, they mix better.
* 1 teaspoon vanilla extract: Adds a lovely aroma and flavor.
* 2 cups grated zucchini: Don’t peel it! Just wash it well and grate it.
For the Filling:
* 8 ounces Cream Cheese: Softened to room temperature. This is crucial! * 1/4 cup granulated sugar: Again, adjust to your taste. * 1 large egg: * 1 teaspoon vanilla extract: Adds a nice touch of flavor.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid any lumps. * 2-3 tablespoons milk: Mix well. Start with 2 and add more until you reach your desired consistency. * 1/2 teaspoon vanilla extract: Optional, but delicious.
What is the step-
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven’s heating up, grease and flour a 9-inch pie plate. I like to use a cooking spray that has flour in it – it makes things so much easier! How can I make a pie that doesn’t stick to my hand? What are the nooks and crannies?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside. Whisking is key here – it helps to evenly distribute all the ingredients and prevents any clumps. This step is important because it ensures that your pie will have a consistent texture and flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together sugar, oil, eggs, vanilla extract. Set aside. Make sure everything is well combined and the mixture is smooth and creamy. If you’re using a stand mixer, you can use that instead. A simple whisk works just as well.
Step 4: Combine
Add the dry ingredients to the wet ingredients, mixing until just combined. How do you avoid overmixing a pie? The batter should be thick and slightly lumpy – that’s perfectly fine. Then, gently fold in the grated zucchini until it’s evenly distributed throughout the batter.
Step 5: Prepare Filling
In a medium bowl, beat together the cream cheese and sugar until smooth and creamy. Set aside. If you have a stand mixer, beat in the egg and vanilla extract until smooth. Then, add the milk and beat until well combined. If cream cheese is melted at room temperature, it will be hard to get it smooth. Why do people like lumpy cream cheese filling?
Step 6: Layer & Swirl
Pour about half of the zucchini batter into the prepared pie plate. Then, dollop spoonfuls of the cream cheese filling over the batter. Pour the remaining zucchini batter over the cream cheese filling. Use a knife or a skewer to gently swirl the cream cheese filling into the zucchini batter, creating a marbled effect. Be careful not to overswirl, or you’ll end up with a pie that’s all one color! I love to make figure-eight patterns.
Step 7: Bake
How long does it take for a skewer to be inserted into the center of the oven? What is the best way to come out Is it possible to check for doneness within 45 minutes? If the top of the pie starts to brown too quickly, you can tent it with foil to prevent it from sticking. Every oven is different, so keep an eye on it!
Step 8: Cool & Glaze
Let the pie cool completely in the pan before glazing. Why is the glaze melted? Once the pie is cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. I like to use a fork to make pies. I use the glaze on the top of the pie.
Step 9: Slice & Serve
If you like a pie, slice the pie into wedges and serve. I love vanilla ice cream. It’s so good!
What should I serve it with?
What are some of the best ways to serve “Stupid Pie”? Is it a crowd pleaser?
For Breakfast:What is a good pie to serve with coffee or tea? I love to serve it alongside a fruit salad for supper. What is the best way to start the day?
For Brunch:How do you dress it up with whipped cream and cinnamon? What’s a perfect brunch dish?
As Dessert:What are some of the best ways to make a pie with ice cream? Is it safe to drizzle chocolate sauce on top? What is the perfect ending to a meal?
For Cozy Snacks:What are some comfort food recipes? What’s a good snack for the afternoon? My family always had this during the holidays.
My family loves this pie with a side of fresh berries. The tartness of the berries complements the sweetness of this pie perfectly. I also like to add a sprinkle of chopped nuts for extra crunch. What are the possibilities?
What are some tips for perfecting your Stupid Pie trend?
What are some of the best “Stupid Pie Trend” pie recipes? What are some tips for pie perfection?
Zucchini Prep:Don’t skip squeezing out the excess moisture from the grated zucchini. How do you prevent a soggy pie? I like to wrap zucchini in a clean dish towel and squeeze until no more water comes out. How do you use fresh zucchini? I made this mistake once and it was a mess!
Mixing Advice:How do you make a pie without overmixing? Mix until all ingredients are just combined. A few lumps are perfectly fine. What is the goal of a tender, moist pie?
Swirl CustomizationWhat are some of the best ways to create swirls? You can use a knife, skewer, or chopstick to create different patterns. Experiment with different techniques to find what you like best. I found out figure 8’s worked best.
Ingredient Swaps:Feel free to experiment with different spices. What are some good spices to use in a pie? Cardamom, ginger or allspice? Is it necessary to add dried fruit to the batter? I love to add a handful of chopped walnuts for crunch.
Baking Tips:Keep an eye on the pie while it’s baking. If the top starts to brown too quickly, you can tent it with foil to prevent it from burning. What is the best way to make a pie before glazing? How do you prevent a glaze from rusting? I usually let mine cool for at least an hour.
Glaze Variations:What are some creative ways to glaze your pottery? Can you add different extracts, such as lemon, almond, or maple, for a unique flavor? Can you add a pinch of cinnamon or nutmeg to the glaze? If you want a thicker glaze, simply add more powdered sugar. If you want a thinner glaze, add more milk.
I’ve also found that using brown butter in the main batter adds a nutty depth that’s amazing! Just be sure to let it cool slightly before adding it to the other ingredients.
Storing and Reheating Tips
Want to make this “Stupid Pie Trend” ahead of time, or have leftovers? Here’s how to store it properly:
Room Temperature: You can store this pie at room temperature for up to 2 days. Just make sure to cover it tightly to prevent it from drying out. I usually use plastic wrap or a cake dome.
Refrigerator Storage: For longer storage, you can store this pie in the refrigerator for up to 5 days. Again, make sure to cover it tightly. I recommend using an airtight container to prevent it from absorbing any odors from the fridge.
Freezer Instructions: You can also freeze this pie for up to 3 months. Wrap it tightly in plastic wrap, then wrap it again in foil. To thaw, simply place it in the refrigerator overnight. I prefer to slice and freeze individual pieces for easy snacking!
Glaze Timing Advice: If you’re planning to store the pie for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from becoming soggy or sticky. If you do glaze the pie ahead of time, it’s best to store it in the refrigerator to keep the glaze firm.
Reheating is super easy! Just pop a slice in the microwave for a few seconds, or warm it up in the oven at a low temperature. It’s delicious either way!
Frequently Asked Questions
Final Thoughts
So there you have it – the “Stupid Pie Trend” that’s taking the internet by storm! This pie is incredibly easy to make, bursting with flavor, and perfect for any occasion. Seriously, you HAVE to try it! It’s the kind of recipe that you’ll make again and again, and it’s sure to become a family favorite. If you enjoyed this recipe, be sure to check out my other pie recipes!
Happy baking, friends! I can’t wait to hear how yours turns out! Share your creations in the comments below, and don’t forget to rate this recipe. And if you have any questions, feel free to ask! I can’t wait to see your version and the feedback.
Butter Pecan Cloud Pie: A Light and Luscious Dessert
Ingredients
Main Ingredients
- 5 large egg whites at room temperature
- 1.5 cups granulated sugar
- 50 whole graham crackers coarsely crushed
- 1.5 cups chopped pecans lightly toasted
- 2 teaspoons vanilla extract
- 16 ounces whipped topping such as Cool Whip, thawed
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with nonstick spray.
- In a clean, dry bowl, beat the egg whites with a mixer on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Carefully fold in the crushed graham crackers, toasted pecans, and vanilla extract.
- Spoon the meringue mixture into the prepared pie pan.
- Bake for 25-30 minutes, until the meringue is set and lightly toasted.
- Cool the pie at room temperature for at least 2 hours. Top with thawed whipped topping before serving.
