1 prepared 9-inch chocolate cookie pie crust

1 3.9 oz package instant chocolate pudding mix

2 cups cold whole milk

1 bar 4 oz German’s sweet chocolate (or semi-sweet), melted

1½ cups sweetened condensed milk about 1 can

1 tub 8 oz whipped topping (like Cool Whip), thawed

1 cup sweetened shredded coconut toasted

1 cup chopped pecans toasted

½ cup caramel sauce for drizzling

Chocolate shavings

Extra pecans or coconut

Preheat oven to 350°F (175°C). Spread shredded coconut and chopped pecans evenly on a baking sheet. Toast for 5–7 minutes, stirring halfway through, until lightly golden and fragrant. Let cool completely before using.

In a mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thick and smooth. Let it sit for another minute to finish thickening.

Stir the melted chocolate and sweetened condensed milk into the pudding base. Once combined, gently fold in half of the whipped topping. This creates a silky, mousse-like texture.

Stir in half of the toasted coconut and half of the toasted pecans. Reserve the other half for garnishing.

Pour the chocolate filling into the prepared chocolate cookie crust. Use a spatula to smooth the top evenly.

Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to fully firm up and the flavors to meld.

Once chilled, top the pie with the remaining whipped topping. Sprinkle with the reserved toasted coconut and pecans. Drizzle with caramel sauce and finish with chocolate shavings or extra pecans if desired.

Slice into chilled wedges and serve immediately. Store leftovers in the fridge for up to 3 days.