1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pie-shaped pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Coat a large baking sheet with nonstick cooking spray.
In a large bowl, mix cream cheese and pudding mix. Fold pudding and pecans into cream cheese mixture. Spread mixture over pie crust.
Bake crust in preheated oven for 40 minutes, or until lightly browned. Cool completely before removing from pan. Serve warm or cold.