1 (8 ounce) package cream cheese, softened
4 eggs
1 (5 ounce) package instant vanilla pudding mix
1/2 cup margarine, melted
1/2 cup milk
1 (8 ounce) package nondairy creamer
1 (8 ounce) package instant coconut cream pudding mix
1 cup chopped pecans
1 (12 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese and eggs. Mix in the pudding mix. Beat in margarine, then milk. Stir in the creamer until well blended. Fold in the coconut cream and pecans. Spread mixture evenly into pie crust.
Bake in preheated oven for 40 minutes, or until knife inserted in center comes out clean. Cool in oven for 15 minutes, then turn out onto a wire rack and cool completely.