Sort ingredients
denise12391
QR Code
Listen
Pdf
In a skillet over medium-low heat, lightly toast shredded coconut and chopped pecans until golden and fragrant. Remove from heat and set aside.
In a small saucepan, warm the sweetened condensed milk until slightly thickened (do not boil). Stir in half of the toasted coconut and pecans. Spread this mixture evenly into the bottom of the graham cracker crust.
In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth and glossy. Stir in vanilla extract and salt. Pour the chocolate ganache evenly over the coconut-pecan layer.
Top with the remaining toasted coconut and pecans.
Chill pie in the refrigerator for at least 4 hours or until firm.
Garnish with whipped cream and whole pecans before serving.