1 (9 inch) prepared graham cracker crust
8 ounces cream cheese, softened
1 (6 ounce) can sliced pecans, drained
1 (8 ounce) can coconut cream pudding
1 tart red onion, diced
2 tablespoons white sugar
1 tablespoon cornstarch
1/2 cup butter
1/2 cup brown sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese and pecans until well blended. Reserve 1 cup mixture for sprinkling bottom and side of pie.
In a separate medium bowl, stir together coconut cream pudding, red onion, white sugar, and cornstarch. Pour mixture over cream cheese mixture in crust.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean.