Ingredients
For the Pie:
1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
1 (4-serving size) package instant chocolate pudding mix
1 ¾ cups cold milk
For the Coconut-Pecan Topping:
½ cup evaporated milk
½ cup granulated sugar
¼ cup unsalted butter
1 large egg yolk, lightly beaten
½ teaspoon vanilla extract
⅔ cup sweetened shredded coconut
½ cup chopped pecans
Instructions
Step 1: Prepare the Chocolate Pudding Layer
Whisk the pudding mix and cold milk in a medium bowl for 2 minutes until smooth. Let it sit for 5 minutes to thicken.
Pour into the graham cracker crust, spread evenly, and refrigerate for 30 minutes.
Step 2: Make the Coconut-Pecan Topping
In a saucepan, combine evaporated milk, sugar, butter, and egg yolk. Cook over medium heat, stirring constantly, until it thickens and begins to boil (about 7–10 minutes).
Boil for 1 minute, then remove from heat. Stir in vanilla, coconut, and pecans. Cool for 10–15 minutes, stirring occasionally.
Step 3: Assemble the Pie
Spoon the cooled topping over the pudding layer. Spread evenly with a spatula.
Step 4: Chill and Serve
Chill the pie for 2–3 hours until set. Slice and serve with whipped cream, chocolate shavings, or extra pecans if desired.
