1 (9 inch) prepared graham cracker crust
2 (1 ounce) packages instant coconut cream pudding mix
1 cup white sugar
1 (8 ounce) can coconut cream filling
1 (3 ounce) package instant vanilla pudding mix
1 cup frozen whipped topping, thawed
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) can sliced pecans, sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the pudding mix, coconut cream filling, pudding mix, whipped topping and pudding mix. Beat until blended. Spread mixture into pie crust.
Bake in preheated oven until pie is golden, about 30 minutes. Cool completely before cutting into wedges. Reserve sliced pecans for storage.