2 eggs
1/4 cup butter
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 (14 ounce) can cream-style corn syrup
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 cup milk
1 cup frozen whipped topping, thawed
1/2 teaspoon vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup butter, softened
6 tablespoons flour
1/2 cup packed light corn syrup
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Place eggs in a small bowl, beat until blended. Stir in 2 cups flour and sugar; mix with egg yolks. Stir in cream-style corn syrup and pecans. Stuff the top portion of the pan with the whipped topping and cookie crumbs. Fold the crust into the cream cheese mixture. Spread the remaining batter over the filling. Sprinkle with crushed pecans.
Bake in preheated oven for 45 minutes, until filling is set and crust is golden brown. Cool in pan on wire rack. Serve warm or cold.
In a large bowl, beat butter, cream cheese, milk, and whipped topping until smooth. Beat in pudding mix and vanilla extract; reserve 1/2 cup whipped topping. Spread mixture over pie, covering completely.
Bake for 1 hour in the preheated oven, or until filling is set. Cool completely, and chill pie. Cut into squares. Garnish with desired topping.