In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press evenly into a 9-inch pie pan. Chill in the fridge while preparing the filling.

2. Make the Coconut Cream Filling:

In a medium saucepan, whisk together milk, heavy cream, sugar, and cornstarch.

Cook over medium heat, stirring constantly until thickened (about 5–7 minutes).

Temper the egg yolks by adding a small amount of hot mixture to the yolks, then return to the pan. Cook for 2–3 more minutes until creamy.

Remove from heat and stir in vanilla extract and shredded coconut. Let cool slightly.

3. Assemble the Pie:

Pour the coconut cream filling into the prepared crust. Smooth the top and chill for at least 4 hours or until set.

4. Prepare the Topping:

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled pie.

Sprinkle toasted coconut on top for garnish.

Serving and Storage Tips