In a med-large bowl, cream together the softened cream cheese and sugar with an electric mixer on high speed for 3-4 minutes.
Stir in the slightly drained crushed pineapple, coconut and pecans; mix well.
Carefully fold in half of the whipped topping, until filling is blended well.
Reserve the remaining half for top.
Spoon the filling into prepared crust.
Chill for several hours before serving.
NOTE: A alternative, is to fold in the full amount (2 cups) of whipped topping into the filling; this works quite well, and produces an even lighter texture of pie, but, allow more chilling time before serving for this method.
ALSO: this pie has a better texture, and holds up better and longer if prepared with Cool Whip topping.