Ingredients
Crust & Filling
1 (9-inch) prepared graham cracker crust
1 package instant chocolate pudding mix (3.9 oz)
1 ¾ cups cold milk
1 cup sweetened shredded coconut
1 cup chopped pecans
German Chocolate Topping
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
Instructions
- Make the Chocolate Base
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened (about 2 minutes).
- Stir in 1 cup coconut and 1 cup chopped pecans.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate while preparing the topping.
- Make the German Chocolate Topping
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let the mixture cool until just warm—not hot.
- Assemble
Spoon the cooled German chocolate topping over the chilled chocolate layer.
Smooth the top and refrigerate for at least 3–4 hours, or until fully set.
- Serve
Slice and enjoy!
Optional: garnish with extra pecans and coconut.
If you’d like, I can also format this into a printable card or create variations (low-sugar, crust alternatives, etc.).