Chocolate Coconut Pecan Cream Pie

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Chocolate Coconut Pecan Cream Pie

A no-bake slice of tropical comfort wrapped in chocolate

Some desserts feel like a getaway. One bite and suddenly you’re not in your kitchen anymore — you’re somewhere warm, relaxed, and indulgent, with no plans except going back for another slice.

This Chocolate Coconut Pecan Cream Pie is exactly that kind of dessert.

It’s cool, creamy, lightly tropical, and deeply comforting all at once. Silky chocolate filling, fluffy whipped topping, chewy coconut, and buttery pecans come together inside a crisp graham cracker crust — no oven required, no stress involved. It’s the kind of pie you make when you want big reactions without big effort, and it never fails to earn those “who made this?” moments.

Perfect for holidays, potlucks, summer dinners, or late-night cravings straight from the fridge.

Why You’ll Love This Recipe

• No-bake and foolproof — perfect for beginners
• Creamy, crunchy, and chewy in every bite
• Crowd-pleasing dessert with nostalgic flavors
• Quick prep with minimal ingredients
• Chills beautifully, making it ideal for make-ahead entertaining

Ingredients

Pie Base

• 1 (9-inch) prepared graham cracker crust

Chocolate Cream Filling

• 1 (3.9 oz) package instant chocolate pudding mix
• 1¾ cups cold milk

Mix-Ins

• 1 cup whipped topping, thawed
• ½ cup shredded sweetened coconut
• ½ cup chopped pecans

Optional Garnish

• Extra whipped topping
• Toasted coconut
• Chopped pecans

Equipment Needed

• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups
• Refrigerator

Step-by-Step Instructions

1. Make the Chocolate Pudding

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thick and smooth with no lumps.

2. Fold in the Whipped Topping

Using a rubber spatula, gently fold the whipped topping into the pudding. Stop as soon as the mixture is smooth and airy — overmixing can deflate the filling.

3. Add Coconut and Pecans

Stir in the shredded coconut and chopped pecans until evenly distributed throughout the chocolate mixture.

4. Assemble the Pie

Pour the filling into the prepared graham cracker crust. Smooth the top gently with a spatula.

5. Chill Until Set

Cover loosely and refrigerate for at least 1 hour, or until firm enough to slice cleanly.

6. Garnish and Serve

Before serving, top with extra whipped topping, coconut, or pecans if desired. Slice and serve chilled.

Pro Tips

• Use very cold milk for the pudding to set properly
• Toast coconut or pecans for deeper flavor and extra crunch
• Fold gently to keep the filling light and fluffy
• Chill longer (2–3 hours) for the cleanest slices
• For a richer pie, use chocolate fudge pudding mix

Variations & Substitutions

• Nut-free: Skip pecans and add crushed chocolate cookies
• Extra tropical: Add ¼ cup crushed pineapple (well-drained)
• Deeper chocolate: Drizzle melted chocolate over the top
• Homemade whipped cream: Replace whipped topping with stabilized whipped cream
• Gluten-free: Use a gluten-free graham cracker crust

Serving, Pairing & Storage

How to Serve:

• Cold, straight from the fridge
• With coffee, iced espresso, or hot cocoa

Pairings:

• Fresh berries
• Toasted coconut flakes
• A drizzle of caramel or chocolate sauce

Storage:

• Refrigerate covered for up to 4 days

Freezing:

• Freeze slices up to 1 month
• Thaw overnight in the refrigerator

Frequently Asked Questions

Can I make this ahead of time?
Yes — it’s best when chilled and holds well overnight.

Why is my pie too soft?
The pudding may not have been fully set or the milk wasn’t cold enough.

Can I use homemade pudding?
Instant pudding works best for structure, but homemade can be used if fully cooled and thick.

Can I double the filling?
Yes — use a deep-dish crust or make two pies.

Can I use dark chocolate pudding?
Absolutely — it adds a richer, more intense chocolate flavor.