🧂 Ingredients

For the Chocolate Base

Ingredient Amount

Prepared graham cracker crust 1 (9-inch)
Instant chocolate pudding mix 1 package (3.9 oz)
Cold milk 1¾ cups
Whipped topping (Cool Whip or homemade) 1 cup
For the Coconut-Pecan Topping
Ingredient Amount
Sweetened shredded coconut 1 cup
Chopped pecans ½ cup
Sweetened condensed milk ½ cup
Butter, melted 2 tablespoons
Vanilla extract ½ teaspoon
Salt Pinch
Optional Garnish

Ingredient Amount
Shaved white chocolate or extra pecans As desired

👩‍🍳 Directions

1️⃣ Prepare the Chocolate Layer

In a mixing bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.

2️⃣ Assemble the Base

Pour the chocolate mixture into the graham cracker crust. Smooth the top with a spatula and refrigerate while you prepare the topping.

3️⃣ Make the Coconut-Pecan Topping

In a separate bowl, combine coconut, pecans, condensed milk, melted butter, vanilla, and a pinch of salt. Stir until fully blended.

4️⃣ Top the Pie

Spread the coconut-pecan mixture evenly over the chocolate layer.

5️⃣ Chill

Cover and refrigerate for at least 4 hours, or until fully set.

6️⃣ Serve

Garnish with shaved white chocolate or extra pecans if desired. Slice and enjoy!