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
For Garnish:
¼ cup chocolate chips, milk or dark
¼ cup desiccated coconut, roasted
¼ cup pecans, roasted and chopped
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.
Sugar: 25g
:
Calcium: 25mg
Calories: 381kcal
Carbohydrates: 43g
Cholesterol: 3mg
Fat: 23g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 3g
Potassium: 166mg
Protein: 4g
Saturated Fat: 11g
Sodium: 408mg
Vitamin A: 16IU
Vitamin C: 1mg
