Ingredients
- 1 (9-inch) chocolate cookie or graham cracker crust (store-bought or homemade)
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 cup sweetened shredded coconut (toasted if desired)
- 1 cup chopped pecans (toasted if desired)
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- ½ cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
- Chocolate shavings (optional, for garnish)
Instructions
- Prepare the crust – Use a store-bought crust or make your own with crushed chocolate cookies and melted butter. Set aside.
- Make the pudding layer – In a bowl, whisk together instant pudding mix and cold milk until smooth and thick. Spread evenly into the pie crust.
- Add coconut & pecans – Sprinkle half of the toasted coconut and pecans over the pudding layer.
- Prepare chocolate topping – In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring until smooth. Stir in sweetened condensed milk until creamy.
- Top the pie – Spread the whipped topping evenly over the pudding layer, then drizzle with the chocolate mixture.
- Final garnish – Sprinkle the remaining coconut and pecans over the top. Add chocolate shavings if desired.
- Chill – Refrigerate for at least 3–4 hours (or overnight) until set.
- Serve & Enjoy! – Slice and enjoy this creamy, chocolatey, nutty no-bake pie.
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