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A no-bake cream pie made with chocolate pudding, whipped topping, coconut, and pecans in a graham cracker crust.

Chocolate Coconut Pecan Cream Pie

A no-bake cream pie made with chocolate pudding, whipped topping, coconut, and pecans in a graham cracker crust.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch graham cracker crust
  • 1 3.9 oz instant chocolate pudding mix
  • 1¾ cups cold milk
  • 1 cup whipped topping thawed
  • ½ cup shredded sweetened coconut
  • ½ cup chopped pecans

Equipment

  • mixing bowl
  • whisk
  • Rubber spatula
  • Refrigerator

Method
 

  1. Whisk pudding mix and milk until thick.
  2. Gently fold in whipped topping.
  3. Stir in coconut and pecans.
  4. Spread filling into crust.
  5. Chill at least 1 hour before serving.

Notes

Cold milk is essential for proper pudding texture
Fold whipped topping gently to keep filling airy
Toast coconut or pecans for extra flavor
Chill longer for cleaner slices
Store covered in the refrigerator