Description
A decadent no-bake pie with layers of creamy coconut filling, rich chocolate ganache, and a crunchy pecan crust—finished with shredded coconut and whole pecans for the perfect indulgence.
Ingredients
Scale
- 2 cups graham cracker crumbs (or vanilla wafer crumbs)
- 1 cup finely chopped pecans
- ½ cup shredded sweetened coconut
- ½ cup unsalted butter, melted
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 cup shredded coconut
- 1 ½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup shredded coconut (for garnish)
- ½ cup pecan halves (for garnish)
Instructions
- In a bowl, mix graham crumbs, pecans, coconut, and melted butter until combined.
- Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill while making filling.
- In a small bowl, whisk pudding mix with cold milk until thickened.
- In another bowl, beat cream cheese until smooth. Add condensed milk and pudding mixture; beat until creamy.
- Fold in shredded coconut. Spread evenly into chilled crust.
- Heat heavy cream until steaming (not boiling). Pour over chocolate chips in a bowl. Let sit 3 minutes, then whisk until smooth. Stir in vanilla.
- Spread ganache over coconut layer.
- Refrigerate at least 4 hours, or overnight, until firm.
- Before serving, sprinkle with shredded coconut and arrange pecan halves on top.
Notes
- For best results, chill the pie overnight to allow flavors to meld.
- Feel free to substitute with gluten-free graham crackers for a gluten-free version.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg