An irresistible no-bake treat featuring a smooth chocolate filling topped with a luscious coconut and pecan layer — ideal for holidays, gatherings, or whenever you’re craving something sweet.
Ingredients
For the Chocolate Filling
| Ingredient | Amount |
|---|---|
| Graham cracker crust, prepared (9-inch) | 1 |
| Instant chocolate pudding mix | 1 package (3.9 oz) |
| Cold milk | 1¾ cups |
| Whipped topping (store-bought or homemade) | 1 cup |
For the Coconut-Pecan Layer
| Ingredient | Amount |
|---|---|
| Sweetened shredded coconut | 1 cup |
| Chopped pecans | ½ cup |
| Sweetened condensed milk | ½ cup |
| Melted butter | 2 tablespoons |
| Vanilla extract | ½ teaspoon |
| Salt | A pinch |
Optional Toppings
| Ingredient | Amount |
|---|---|
| White chocolate shavings or additional pecans | As desired |
Instructions
Make the Chocolate Filling
In a medium bowl, whisk the chocolate pudding mix with the cold milk for about 2 minutes, or until it begins to thicken. Fold in the whipped topping until the mixture is light and creamy.
Fill the Crust
Transfer the chocolate filling into the graham cracker crust and spread it evenly. Place it in the refrigerator while preparing the topping.
Prepare the Coconut-Pecan Mixture
Combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and salt in a separate bowl. Stir until everything is well incorporated.
Add the Topping
Spoon the coconut-pecan mixture over the chocolate layer and spread it evenly across the surface.
Refrigerate
Cover the pie and chill for at least 4 hours, allowing it to firm up completely before serving.
Slice and Enjoy
Finish with white chocolate curls or extra pecans if desired, then slice and serve chilled.
