1/2 cup butter, softened
1 cup white sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 eggs, beaten
1 cup milk
2 tablespoons vegetable oil
1 cup chopped pecans
1 1/4 cups shredded coconut
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pie crusts.
In a large bowl, cream together the butter, sugar, and sugar until light and fluffy. Beat in the flour, baking powder, and salt. Break into small pieces. Mix in eggs, then mix in the milk. Beat in the oil and pecans. Stir together as you would with a vanilla frosting. Fill and frost two 10 inch pie pans.
Place graham cracker crusts into two pie pans. Melt 1/3 cup coconut cream at a time into creamed coconut pieces. Drop pecans directly into creamed coconut. Fill one pie pan with coconut cream. Spread remaining coconut onto top of pie. Frost one side of coconut cream. Frost with remaining pecans.
Bake in preheated oven for 60 minutes, or until top is golden. Cool completely before cutting into squares. Cut into 1 inch squares. (Note: Magic beans will be used!)