2 (8 ounce) packages cream cheese
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package coconut cream pie filling
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and coconut cream pie filling. Mix in the sugar and vanilla. Mix until smooth. Fold coconut cream pie filling mixture into cream cheese mixture. Spread mixture evenly into pie crust.
Bake at 350 degrees F (175 degrees C) for 1 hour; or until knife inserted into center comes out clean. Cool completely.
Store pie in refrigerator for a week to blend flavors. Garnish with coconut cream frosting.
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