Chocolate Coconut Pecan Cream Pie

A no-bake slice of tropical comfort wrapped in chocolate

Some desserts feel like a getaway. One bite and suddenly you’re not in your kitchen anymore — you’re somewhere warm, relaxed, and indulgent, with no plans except going back for another slice.

This Chocolate Coconut Pecan Cream Pie is exactly that kind of dessert.

It’s cool, creamy, lightly tropical, and deeply comforting all at once. Silky chocolate filling, fluffy whipped topping, chewy coconut, and buttery pecans come together inside a crisp graham cracker crust — no oven required, no stress involved. It’s the kind of pie you make when you want big reactions without big effort, and it never fails to earn those “who made this?” moments.

Perfect for holidays, potlucks, summer dinners, or late-night cravings straight from the fridge.

Why You’ll Love This Recipe

No-bake and foolproof — perfect for beginners
Creamy, crunchy, and chewy in every bite
Crowd-pleasing dessert with nostalgic flavors
Quick prep with minimal ingredients
Chills beautifully, making it ideal for make-ahead entertaining

Ingredients

Pie Base

1 (9-inch) prepared graham cracker crust

Chocolate Cream Filling

1 (3.9 oz) package instant chocolate pudding mix
1¾ cups cold milk

Mix-Ins

1 cup whipped topping, thawed
½ cup shredded sweetened coconut
½ cup chopped pecans

Optional Garnish

Extra whipped topping
Toasted coconut
Chopped pecans

Equipment Needed

Medium mixing bowl
Whisk
Rubber spatula
Measuring cups
Refrigerator

Step-by-Step Instructions

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