Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Press firmly into a 9-inch pie dish, going up the sides. Chill for at least 20 minutes to set. For extra firmness, you can briefly bake the crust at 350°F for 8 minutes, but it’s optional.

Toast the coconut (optional but worth it): In a dry skillet over medium-low heat, toast 1/2 to 3/4 cup shredded coconut until golden, 3–5 minutes, stirring often. Set aside to cool for garnish.

Whisk the base: In a medium saucepan (off the heat), whisk sugar, cornstarch, and salt. Add egg yolks and whisk until thick and smooth. Gradually whisk in the coconut milk and whole milk until no lumps remain.

Cook the filling: Place the pan over medium heat. Cook, whisking constantly, until the mixture thickens and gently bubbles, 6–8 minutes. Once it bubbles, continue whisking for 1 minute to fully activate the cornstarch.

Finish the custard: Remove from heat. Whisk in butter and vanilla. Stir in 1 cup shredded coconut. Taste and adjust sweetness if needed.

Chill it fast: Pour the hot filling into the chilled crust. Smooth the top, then press a piece of plastic wrap directly on the surface to prevent a skin. Refrigerate for at least 4 hours, or until fully set. Overnight is best for clean slices.

Make the whipped topping: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie.

Garnish and serve: Sprinkle with toasted coconut. For the neatest slices, wipe your knife between cuts and serve cold.