Toast your coconut and pecans lightly in a dry pan before mixing them into the topping. This adds so much more flavor and gives the topping better texture.
Use a sharp knife dipped in warm water to cut clean slices. Wipe the knife between cuts for the prettiest presentation.
Cover the pie tightly with plastic wrap while chilling to prevent it from absorbing other flavors from the refrigerator.
Let the pie sit at room temperature for 5 minutes before cutting if it’s been chilled overnight. This makes slicing much easier.
What You’ll Need
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
- Optional: shaved white chocolate or extra pecans for garnish
