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!