Step-by-Step Instructions
1. Make the Chocolate Pudding
In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thick and smooth with no lumps.
2. Fold in the Whipped Topping
Using a rubber spatula, gently fold the whipped topping into the pudding. Stop as soon as the mixture is smooth and airy — overmixing can deflate the filling.
3. Add Coconut and Pecans
Stir in the shredded coconut and chopped pecans until evenly distributed throughout the chocolate mixture.
4. Assemble the Pie
Pour the filling into the prepared graham cracker crust. Smooth the top gently with a spatula.
5. Chill Until Set
Cover loosely and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
6. Garnish and Serve
Before serving, top with extra whipped topping, coconut, or pecans if desired. Slice and serve chilled.
Pro Tips
- Use very cold milk for the pudding to set properly
- Toast coconut or pecans for deeper flavor and extra crunch
- Fold gently to keep the filling light and fluffy
- Chill longer (2–3 hours) for the cleanest slices
- For a richer pie, use chocolate fudge pudding mix
Variations & Substitutions
- Nut-free: Skip pecans and add crushed chocolate cookies
- Extra tropical: Add ¼ cup crushed pineapple (well-drained)
- Deeper chocolate: Drizzle melted chocolate over the top
- Homemade whipped cream: Replace whipped topping with stabilized whipped cream
- Gluten-free: Use a gluten-free graham cracker crust
Serving, Pairing & Storage
LOOK NEXT PAGE
ADVERTISEMENT
