In a medium saucepan, combine the crushed pineapple and cornstarch over medium heat. Stir until the mixture thickens, about 5 minutes. Remove from heat and let cool.

In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Gently fold the cooled pineapple mixture into the whipped cream until well combined. Stir in the shredded coconut and toasted pecans.

Pour the filling into the baked pie crust, smoothing the top with a spatula. Refrigerate for at least 2 hours to set.

Before serving, garnish with additional shredded coconut and pecans if desired.