1. Toast the Coconut & Pecans:
Preheat your oven to 350°F (175°C). Spread the shredded coconut and chopped pecans in a single layer on a dry baking sheet. Toast for 5-7 minutes, stirring halfway through, until lightly golden and fragrant. Watch closely to prevent burning. Set aside to cool completely.
2. Create the Pudding Base:
In a large bowl, vigorously whisk the instant chocolate pudding mix and cold milk for 2 minutes until it becomes thick and smooth. Allow it to rest for 1-2 minutes to set further.
3. Make the Chocolate Filling:
Whisk the melted chocolate and sweetened condensed milk into the pudding base until fully combined and smooth. Using a spatula, gently fold in half of the whipped topping until no white streaks remain. The mixture will be light and mousse-like.
4. Add Texture:
Fold in half of the cooled, toasted coconut and half of the toasted pecans into the chocolate filling. Reserve the remaining halves for the garnish.
5. Assemble the Pie:
Pour the finished filling into the prepared cookie crust. Spread it evenly with your spatula, smoothing the top.
6. Chill to Set:
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time is essential for the pie to firm up and for the flavors to develop fully.
7. Garnish and Serve:
Just before serving, spread the remaining whipped topping over the chilled pie. Sprinkle with the reserved toasted coconut and pecans. For extra decadence, drizzle with caramel sauce and add chocolate shavings.
Slice with a sharp knife, wiping it clean between slices for neat pieces. Enjoy cold!
Notes
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Toasting Tip: You can toast the coconut and pecans in a dry skillet over medium heat for 4-5 minutes if you prefer not to use the oven.
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Chocolate: High-quality chocolate will yield the best flavor. Ensure it is melted smoothly and allowed to cool slightly so it doesn’t seize when mixed with the pudding.
