Chocolate Coconut Pecan Cream Pie
Ingredients:
For the Chocolate Base:
- 1 (9-inch) prepared graham cracker crust
- 1 (3.9 oz) package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping (Cool Whip or homemade)
For the Coconut-Pecan Topping:
- 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. 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.