Blend Ingredients: In a large mixing bowl, blend the softened cream cheese and sweetened condensed milk until smooth.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture.
Add Pineapple and Pecans: Stir in the drained crushed pineapple and chopped pecans until evenly mixed.
Fill Pie Crust: Pour the filling into the prepared graham cracker crust, smoothing the top.
Chill: Refrigerate the pie for 3 to 4 hours, or until it sets.
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