This no-bake German chocolate pie features a creamy chocolate filling topped with a classic coconut pecan layer, all in a graham cracker crust.

Scale

9-inch graham cracker crust

3.9 oz instant chocolate pudding mix

1¾ cups cold milk

1 cup whipped topping

½ cup shredded coconut

⅓ cup chopped pecans

¼ cup sweetened condensed milk

1 tbsp butter

½ tsp vanilla extract

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1. Whisk pudding and milk.

2. Fold in whipped topping.

3. Fill crust.

4. Cook coconut pecan topping.

5. Top pie and chill.

Chill overnight for best texture.

Toast coconut for extra flavor.