Ingredients
Equipment
Method
Preparation Steps
- Prepare the Crust: If making from scratch, crush graham crackers, mix with melted butter and sugar, press into a pie dish, and chill for 15 minutes.
- Toast Coconut and Pecans: Preheat oven to 350°F. Spread coconut and pecans on baking sheet and toast for 5-7 minutes.
- Make the Filling: Whisk chocolate pudding mix and cold milk until thick, melt chocolate and fold it in, add sweetened condensed milk, and fold in half the whipped topping.
- Add Mix-Ins: Fold in half of the toasted coconut and pecans into the filling.
- Assemble the Pie: Pour filling into crust, smooth the top, cover with plastic wrap, and chill for at least 4 hours.
- Garnish and Serve: Whip remaining topping, spread on pie, garnish with toasted coconut and pecans, and drizzle caramel if desired.
Nutrition
Notes
For best flavor, chill overnight. Customize by swapping pecans for more coconut for nut allergies.
