Chocolate Coconut Pecan Cream Pie

Directions:

1. Prepare the chocolate base by whisking together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.

2. Fold in the whipped topping gently until fully combined.

3. Pour the chocolate mixture into the graham cracker crust and spread evenly.

4. In a separate bowl, combine shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well.

5. Spread the coconut-pecan topping evenly over the chocolate layer.

6. Refrigerate the pie for at least 4 hours or until set and chilled before serving.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes

Kcal: 380 kcal | Servings: 8 servings

Tips:

Use homemade whipped topping for a fresher taste and better texture.

Toast the coconut and pecans lightly before mixing for enhanced flavor.