Description
A delicious no-bake chocolate coconut pecan pie with a creamy chocolate filling and a crunchy topping.
Ingredients
Scale
- 1 9-inch chocolate cookie pie crust, ready-made
- 1 cup sweetened shredded coconut, divided
- 1 cup chopped pecans, divided
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 package (3 ounces) instant chocolate fudge pudding mix
- 1 1/2 cups cold whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups frozen whipped topping, thawed, plus extra for topping
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
- 1/4 teaspoon kosher salt
Instructions
- Set the ready-made chocolate cookie pie crust on a baking sheet and place it in the refrigerator to chill while you prepare the filling layers.
- In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and kosher salt. Warm over medium-low heat, stirring frequently, until the butter is melted and the mixture is smooth and slightly thickened.
- Remove the saucepan from the heat and stir in 3/4 cup of the sweetened shredded coconut and 3/4 cup of the chopped pecans, reserving the remaining coconut and pecans for garnish. Stir in the vanilla extract until evenly combined.
- Let the coconut-pecan mixture cool for 10–15 minutes so it thickens slightly and is no longer piping hot, then pour it into the chilled chocolate crust and spread it into an even layer. Return the pie to the refrigerator while you prepare the chocolate cream layer.
- In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Sprinkle the instant chocolate fudge pudding mix over the cream cheese and beat again to combine.
- Gradually pour in the cold whole milk while mixing, beating until the mixture becomes thick, smooth, and pudding-like.
- Gently fold the thawed whipped topping into the chocolate mixture with a spatula until no streaks remain and the filling is light and fluffy.
- Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer, spreading it gently to avoid disturbing the layer underneath. Smooth the top with an offset spatula or the back of a spoon.
- Cover the pie loosely with plastic wrap, making sure it does not touch the surface, and refrigerate for at least 4 hours or overnight, until the pie is fully set and firm enough to slice.
- Just before serving, top the pie with extra whipped topping, then sprinkle the reserved coconut and pecans over the top. Drizzle with chocolate syrup or warm hot fudge, slice with a sharp knife dipped in warm water and wiped dry between cuts, and serve chilled.
Notes
- For a richer flavor, consider using dark chocolate pudding mix.
- Make sure to let the pie set long enough for best results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg