1. Make the chocolate layer
In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. The milk needs to be cold for this to work properly.
2. Add the whipped topping
Gently fold in the whipped topping until fully combined and smooth. Don’t overmix or you’ll deflate the airiness.
3. Fill the crust
Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly with a spatula.
4. Make the coconut-pecan topping
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 everything is evenly coated.
5. Add the topping layer
Spread the coconut-pecan mixture evenly over the chocolate layer, making sure to cover it completely.
6. Chill and set
Refrigerate the pie for at least 4 hours or until completely set. Cover with plastic wrap to prevent the surface from drying out.
