Cream together the softened cream cheese and the sugar with an electric mixer; letting the mixer run for 3 or 4 minutes on high speed.
Stir in the crushed pineapple and pecans, mixing well. Fold in half of the whipped topping until the filling is blended.
Pour filling into a prepared pie shell, use the remaining half for the top and chill for several hours. One cup of grated coconut may be added to the pie. Use two six inches crust so you can share with friends.
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