A dreamy no-bake dessert with a silky chocolate base and a rich coconut-pecan topping — perfect for any occasion.
🧂 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!
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