Ingredients:
– 1 (9-inch) prepared graham cracker crust
– 1 (3.9 oz) package instant chocolate pudding mix
– 1 ¾ cups cold milk
– 1 cup whipped topping (Cool Whip or homemade)
– 1 cup sweetened shredded coconut
– ½ cup chopped pecans
– ½ cup sweetened condensed milk
– 2 tablespoons butter, melted
– ½ teaspoon vanilla extract
– Pinch of salt
Directions:
1. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
2. Fold in the whipped topping gently until fully combined and smooth.
3. In a separate small bowl, mix the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt.
4. Spread half of the coconut pecan mixture evenly into the graham cracker crust.
5. Pour the chocolate pudding mixture over the coconut pecan layer and smooth the top with a spatula.
6. Sprinkle the remaining coconut pecan mixture evenly over the pudding layer.
7. Refrigerate the pie for at least 4 hours, or until set and chilled.
8. Serve chilled, garnished with extra pecans or coconut if desired.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use homemade whipped topping for a fresher taste and better texture.
Toast the coconut and pecans lightly before mixing to enhance their flavors.
