No-Bake German Chocolate Pie
Ingredients:
For the Chocolate Base:
1 (9-inch) prepared graham cracker crust
1 (3.9 oz) package instant chocolate pudding mix
1¾ cups cold milk
1 cup whipped topping (Cool Whip or homemade)
For the Coconut-Pecan Topping:
1 cup sweetened shredded coconut
½ cup chopped pecans
½ cup sweetened condensed milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
Pinch of salt
Directions:
In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes.
Gently fold in the whipped topping until fully combined and smooth.
Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly.
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.
Spread the coconut-pecan topping evenly over the chocolate layer in the crust.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish with shaved white chocolate or extra pecans if desired.
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.