No-bake Chocolate Pecan Coconut Pie

1. In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
2. Gently fold in the whipped topping until fully combined, making sure not to deflate the mixture.
3. Pour the chocolate mixture into the prepared graham cracker crust and spread it evenly across the bottom.
4. In a separate bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully incorporated.
5. Spread the coconut-pecan topping evenly over the chocolate layer in the pie crust.
6. Refrigerate the pie for at least 4 hours, or until it is set and chilled before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: Approximately 300 calories per serving | Servings: 8 servings
Tips:
– For an extra crunch, toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the topping mixture.
– Make sure to use cold milk for the pudding mix to ensure it thickens properly.
– Garnish the pie with additional whipped topping and a sprinkle of coconut before serving for an attractive presentation.