No-Bake German Chocolate Pie

1. In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes.
2. Gently fold in the whipped topping until fully combined and smooth.
3. Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly.
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 evenly incorporated.
5. Spread the coconut-pecan topping evenly over the chocolate layer in the crust.
6. Refrigerate the pie for at least 4 hours or until set.
7. Before serving, garnish with shaved white chocolate or extra pecans if desired.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling) | Kcal: 380 kcal | Servings: 8 servings
Tips:
Use cold milk for the pudding mix to ensure it sets properly and thickens quickly.
For a richer topping, lightly toast the shredded coconut and pecans before mixing.