Step 1

In a bowl, combine the melted butter and crushed crackers. Pour into your pie pan. Using the bottom of a flat glass or measuring cup, lightly but firmly press the crust down into the bottom and up the sides of the pie pan. Place the crust in the refrigerator or freezer while you make the filling.

Step 2

In the bowl of your electric mixer, beat cream cheese and brown sugar until smooth.

Step 3

With the mixer on low, add the chopped Snickers, pecans, coconut, and pineapple (drained) to the bowl. Stir until combined.

Step 4

Reserve 1/2 cup Cool Whip. Fold the remaining Cool Whip into the cream cheese mixture by hand using a silicone spatula.

Step 5

Spoon the mixture into your prepared pie crust. Spoon the reserved Cool Whip over the top. Refrigerate 6 to 12 hours to set before cutting. (You can refrigerate for less time but you probably won't get clean pie slices.)

Step 6

Store in the refrigerator. It'll store nicely for 3 to 4 days before the crust begins to get soggy.