Combine graham cracker crumbs and 1/4 cup sugar in a mixing bowl, then stir in melted butter until mixture resembles wet sand. Press the mixture evenly into a 9-inch pie dish to form the crust. Use the bottom of a glass to firmly press down and create an even layer. Bake in a preheated 350°F (175°C) oven for 10 minutes until lightly golden, then cool completely on a wire rack.
1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
In a saucepan, heat 1 1/2 cups of the coconut milk to a simmer over medium heat. Once simmering, remove from heat and add 1 cup shredded coconut, stirring to combine. Let sit for 5 minutes to infuse the coconut flavor.
2 cups copHighly shredded coconut, 2 cups whole milk
Meanwhile, in a mixing bowl, whisk together egg yolks, remaining 1/2 cup sugar, cornstarch, and vanilla until smooth and slightly thickened. Gradually add the remaining 1/2 cup coconut milk, whisking constantly to prevent curdling.
1/2 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 1/2 tsp vanilla extract
Pour the warm coconut milk mixture into the egg mixture slowly, whisking continuously. Return everything to the saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon. Continue cooking until the mixture thickens and starts to boil lightly, about 5-7 minutes. Remove from heat and stir in toasted coconut flakes.
2 cups copHighly shredded coconut, 1/2 tsp vanilla extract
Pour the hot coconut custard into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap, ensuring it touches the surface of the filling, and refrigerate for at least 4 hours until set.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with extra toasted coconut flakes and serve chilled for a creamy, tropical dessert.
1 cup heavy whipping cream, 2 tbsp powdered sugar, 1/2 cup toasted coconut flakes