Step-by-Step Directions
Step 1 – Make the Chocolate Layer
In a large mixing bowl, whisk together the pudding mix and cold milk for about 2 minutes until thick.
Step 2 – Add the Whipped Topping
Gently fold in the whipped topping until smooth and creamy.
Step 3 – Fill the Crust
Spread the chocolate mixture evenly inside the crust.
Step 4 – Make the Coconut-Pecan Topping
In another bowl, stir together the coconut, pecans, condensed milk, butter, vanilla, and salt.
Step 5 – Assemble the Pie
Spread the topping evenly over the chocolate base.
Step 6 – Chill
Refrigerate at least 4 hours, or overnight for best results.
Step 7 – Garnish & Serve
Top with shaved chocolate or more pecans before serving.
Tips for Success
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Toast coconut and pecans before mixing for richer flavor.
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Use a warm knife to cut clean slices.
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Cover with plastic wrap while chilling.
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Let sit at room temperature for 5 minutes before slicing.
Variations
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Try butterscotch or vanilla pudding for a twist.
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Add chocolate chips to the topping.
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Swap pecans with almonds or macadamia nuts.
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Make mini mason jar pies for parties.
Serving Suggestions
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Serve plain or with whipped cream.
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Fresh berries add brightness.
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Dust plates with cocoa for a restaurant-style finish.
Storage
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Fridge: 4 days covered.
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Freezer: Up to 2 months (texture may change).
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Slices: Wrap individually for easy snacking.
Creamy chocolate, sweet coconut, and crunchy pecans — every bite is pure dessert comfort.
