Preparation Steps

• For the crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate.
• For the filling: In a large bowl, whisk together instant chocolate pudding mix and milk until smooth and thickened. Gently fold in the thawed whipped topping until just combined.
• Spoon the chocolate filling into the prepared pie crust.
• For the topping: In a medium saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat and stir in coconut and pecans.
• Spoon the coconut-pecan topping evenly over the chocolate filling.
• Refrigerate for at least 4 hours, or until firm, before serving.