Ingredients :

• Instant chocolate pudding — This is what structures the bottom layer. Get the dark chocolate version if you can — the color will be more intense and the taste less sweet. In France, look for the equivalent instant chocolate dessert cream mix; the result is identical.
• Whipped topping (Cool Whip or homemade) — It lightens the pudding texture and gives it that airy quality you won’t find elsewhere. If you don’t have Cool Whip, whip 200 ml of cold heavy cream to stiff peaks. No light cream — it won’t hold and the pie will be runny when cut.
• Sweetened shredded coconut — Get the sweetened kind, not unsweetened. The unsweetened version is drier, the topping will be crumbly instead of melty. If you don’t like big flakes, chop them roughly with a knife — it binds better with the pecans.
• Pecans — If you can’t find them, regular walnuts cut into irregular pieces will do the job. Avoid cashews — they soften too quickly in contact with condensed milk and lose all their appeal.