Ingredients
Scale
- 1 (9-inch) graham cracker pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (1 ounce) square unsweetened chocolate, melted and cooled
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup milk
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Step 2: Gradually beat in the sweetened condensed milk until well combined.
- Step 3: Stir in the vanilla extract, melted chocolate, milk, shredded coconut, and chopped pecans until evenly distributed.
- Step 4: Pour the filling into the graham cracker pie crust, spreading it evenly.
- Step 5: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Notes
- Store leftover pie covered tightly in the refrigerator for up to 3 days, but it's best enjoyed sooner for optimal texture.
- Since this is a no-bake pie, there's no need to reheat; simply serve it chilled straight from the refrigerator.
- Garnish each slice with a dollop of whipped cream and a sprinkle of extra toasted coconut for an elegant presentation.
- For a richer chocolate flavor, use dark chocolate instead of unsweetened, adjusting the sweetness with a tablespoon of powdered sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American