1/2 cup all-purpose flour
2/3 cup butter, softened
1/3 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 (16 ounce) can diced pecans, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
1 (3 ounce) container frozen whipped topping, thawed
2 cups shredded coconut
1 (6 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round baking pans. Remove parchment paper from parchment lined box.
In a large bowl, cream together the butter, sugar and egg. Beat in the flour mixture and vanilla. Stir in the pecans. Roll the mixture into a 9 inch deep dish pie crust.
Bake at 375 degrees F (190 degrees C) for 1 hour. Cool slightly and refrigerate.
In a large mixing bowl, beat the cream cheese, cream cheese , whipped topping and coconut until smooth. Stir it into the pie filling, creating a smooth crust. Sprinkle 1/2 cup pecans over the top for garnish. Serve in a opaque plastic container or plastic bowl. Store in refrigerator.