Chocolate Coconut Pecan Cream Pie

Ingredients:

• 1 (9-inch) prepared graham cracker crust
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 3/4 cups cold milk
• 1 cup whipped topping (Cool Whip or homemade)
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup sweetened condensed milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
2. Gently fold in the whipped topping until fully combined, making sure not to deflate the mixture.
3. Pour the chocolate mixture into the prepared graham cracker crust and spread it evenly across the bottom.
4. In a separate bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully incorporated.
5. Spread the coconut-pecan topping evenly over the chocolate layer in the pie crust.
6. Refrigerate the pie for at least 4 hours, or until it is set and chilled before serving.

Tips:

1. For an extra rich chocolate flavor, use dark chocolate pudding mix instead of regular chocolate pudding mix.
2. Make sure to refrigerate the pie long enough to allow it to set properly; overnight chilling is ideal for better texture.
3. Garnish the pie with additional whipped topping and toasted coconut or pecans before serving for an elegant presentation.

Well thats all the news, See ya down on the farm