“Rich chocolate filling topped with that iconic sweet, gooey coconut-pecan layer—all chilled to perfection in a buttery graham crust without ever turning on the oven!”

👩‍🍳 Instructions

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ Add the Topping

Spoon the coconut-pecan mixture over the chocolate layer and spread it evenly across the surface.

5️⃣ Refrigerate

Cover the pie and chill for at least 4 hours, allowing it to firm up completely before serving.

6️⃣ Slice and Enjoy

Finish with white chocolate curls or extra pecans if desired, then slice and serve chilled