Step 1

Prepare the graham cracker crust if not using a pre-made one and chill in the refrigerator while making the filling. You can use the recipe here for graham cracker crust - https://www.manilaspoon.com/2015/09/yummy-blueberry-cheesecake.html

Step 2

Using an electric mixer, whip together the softened cream cheese and sugar until smooth and well-blended, about 4 minutes. Stir into the cream cheese mixture the crushed pineapple, grated coconut and pecans. Mix well.

Step 3

Fold in gently half of the whipped topping or cool whip (reserving the other half as topping) and stir everything carefully until evenly mixed. Spoon the filling into the prepared graham cracker crust.

Step 4

Top the filling with the remaining whipped cream or cool whip and spread it all over. Sprinkle the pie with extra pecans. Chill for several hours until set before serving. Enjoy!