Directions
- 1Pour 1 1/2 cups of cold milk into a measuring cup.
- 2Add one box of instant chocolate pudding powder to the milk.
- 3Whisk the chocolate pudding mixture well.
- 4Set the chocolate pudding mixture in the fridge while preparing the whipping cream.
- 5Pour 1 1/2 cups of whipping cream into a measuring cup.
- 6Add a full box of vanilla instant pudding to the whipping cream.
- 7Use a whisk attachment and mix the whipping cream and vanilla pudding until it reaches a thick whipped cream consistency.
- 8Add the chilled chocolate pudding to the whipped cream.
- 9Fold both mixtures together until well combined.
- 10Pour the chocolate mixture into a store-bought graham cracker pie crust.
- 11Spread the chocolate base evenly in the pie crust.
- 12Place the pie in the fridge while preparing the next layer.
- 13In a separate bowl, add one cup of shredded coconut.
- 14Add half a cup of chopped pecans to the coconut.
- 15Add two teaspoons of vanilla extract to the coconut and pecans.
- 16Add approximately half a cup of sweetened condensed milk to the mixture.
- 17Fold the coconut, pecan, vanilla extract, and condensed milk together until well combined.
- 18Spread the coconut pecan mixture over the chocolate base of the pie.
- 19Add a few whole pecans on top as decoration.
- 20Grate a little bit of white and dark chocolate on top for garnish.
- 21Refrigerate the pie for a minimum of four hours, ideally overnight.
Ingredients
- 1.5 cup cold milk
- 1 box instant chocolate pudding powder
- 1.5 cup whipping cream
- 1 box vanilla instant pudding
- 1 cup shredded coconut
- 0.5 cup chopped pecans
- 2 teaspoons vanilla extract
- 0.5 cup sweetened condensed milk
- whole pecans
- white chocolate
- dark chocolate
Equipment
whiskmeasuring cupmixerpie platespatulagrater
Tips
- You can use cool whip instead of fresh whipped cream, looking for 1 1/2 cups of cool whip.
- The chocolate base of the pie should sit in the fridge for at least an hour or two.
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