1 (9 inch) pie crust, baked
1 (8 ounce) can coconut cream
1/2 cup light whipping cream
1 cup heavy cream
1 cup chopped pecans
1 cup chopped coconut
1 1/2 cups white sugar
1 teaspoon vanilla extract
In a large saucepan, combine coconut cream, whipping cream and sugar. Bring to a boil, stirring constantly. Remove from heat and whisk in coconut and pecans. Pour into baked pie crust. Chill in refrigerator.
In a large bowl, beat cream until stiff peaks form. Fold whipped cream into coconut cream cream mixture, and fold in sugar and vanilla extracts. Pour filling into baked pie. Chill in refrigerator.