A luscious no-bake treat featuring a smooth, velvety chocolate layer topped with a decadent coconut-pecan mixture — ideal for any celebration or sweet craving.
🧂 Ingredients
Chocolate Layer
| Ingredient | Amount |
|---|---|
| Graham cracker crust, prepared | 1 (9-inch) |
| Instant chocolate pudding mix | 1 package (3.9 oz) |
| Cold milk | 1¾ cups |
| Whipped topping (store-bought or homemade) | 1 cup |
Coconut–Pecan Topping
| 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 | Pinch |
Optional Garnish
| Ingredient | Amount |
|---|---|
| White chocolate shavings or additional pecans | As desired |
👩🍳 Instructions
1️⃣ Create the Chocolate Filling
In a bowl, whisk the chocolate pudding mix with the cold milk for about 2 minutes, or until it thickens. Fold in the whipped topping gently until the mixture is smooth and creamy.
2️⃣ Fill the Crust
Transfer the chocolate mixture into the graham cracker crust. Spread it evenly with a spatula and place it in the fridge while preparing the topping.
3️⃣ Prepare the Coconut–Pecan Mixture
In another bowl, mix together the shredded coconut, pecans, condensed milk, melted butter, vanilla, and a small pinch of salt until well combined.
4️⃣ Add the Topping
Spread the coconut-pecan mixture evenly over the chilled chocolate layer.
5️⃣ Chill the Dessert
Cover and refrigerate for at least 4 hours, or until the pie is completely set.
6️⃣ Serve and Enjoy
Top with white chocolate curls or extra pecans if you prefer. Slice, serve, and savor!
