Beat whipped topping mix and 1 cup of the milk in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in coconut and pecans. Spoon into pastry shell.

Refrigerate at least 4 hours or until set. Garnish with additional toasted coconut, if desired. Store leftover pie in refrigerator.