1 cup butter, softened
1/2 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 cup milk
1 (10 ounce) package instant coconut cream pudding mix
1 (8 ounce) package instant coconut cream pudding mix
2 cups milk
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter and 1/2 cup sugar until smooth. Beat in flour, then slowly beat in egg. Combine milk, pudding mix and pudding mix; beat into butter mixture alternately with brown sugar and brown sugar.
Pour cream mixture into pie crust. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until toothpick inserted in center comes out clean.
While pie is baking, heat butter and 1/2 cup sugar in a saucepan over medium heat. When pie comes out of oven, quickly sprinkle pecans under pie and sprinkle lightly with 1/2 cup remaining sugar.