Ingredients
1 pie shell, 9-inch, blind baked and cooled
6 oz chocolate pudding mix, dark chocolate fudge
½ cup chocolate chips, milk or dark
½ cup desiccated coconut, roasted
½ cup pecans, can be cashews or walnuts, roasted and chopped
1½ cups whipped topping
¼ cup chocolate chips, milk or dark
¼ cup desiccated coconut, roasted
¼ cup pecans, roasted and chopped
Preparation
Cover the bottom of the pie crust with chocolate chips, just enough for a single layer.
Heat in the oven or microwave to slightly warm and soften the chocolate chips.
Prepare pudding according to box directions and add coconut and nuts. Stir to combine.
Allow to cool briefly and pour while still warm into pie crust.
Set your pie aside in a chilled area until filling is set, roughly overnight.
The next day, top your pie with whipped topping.
Sprinkle the top with chocolate chips, coconut, and nuts. Serve.
