Ingredients

For the Pie

  • 1 prepared graham cracker crust
  • 1¾ cups cold milk
  • 1 package (3.9 oz / 110 g) instant chocolate pudding mix
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 1 cup whipped topping

For the Coconut-Pecan Topping

  • ½ cup sweetened condensed milk
  • 2 tablespoons butter
  • ½ cup shredded coconut
  • ¼ cup chopped pecans
  • ½ teaspoon vanilla extract

Instructions

  1. Make the chocolate filling: Whisk cold milk and instant chocolate pudding mix for 2 minutes until thickened.
  2. Fill the crust: Fold in the whipped topping, then spread the chocolate mixture into the graham cracker crust.
  3. Prepare the topping: In a small saucepan, melt butter with condensed milk over low heat. Stir in coconut, pecans, and vanilla. Cook for 2–3 minutes, stirring constantly.
  4. Cool: Let the coconut-pecan mixture cool until slightly thickened.
  5. Assemble: Spread the topping over the chocolate layer and garnish with extra pecans.
  6. Chill: Refrigerate for at least 4 hours until set.
  7. Serve: Slice and enjoy cold.

Tip: For the cleanest slices, chill overnight and use a sharp knife.

Enjoy your rich, creamy No-Bake German Chocolate Pie! 🍫🥥