Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until well combined. The mixture should hold together when pressed.

Bake the crust

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

Filling

Prepare the filling

In a saucepan, whisk together coconut milk, heavy cream, granulated sugar, cornstarch, and egg yolks over medium heat. Stir continuously until the mixture begins to thicken and bubble, about 5-7 minutes.

Add flavor

Once thickened, remove the saucepan from the heat and stir in the vanilla extract and shredded coconut until fully incorporated.

Fill the crust

Pour the coconut filling into the cooled crust, smoothing it out with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Topping

Prepare the topping

In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Assemble the pie

Spread the whipped cream over the set coconut filling. Sprinkle toasted shredded coconut on top for garnish.

Serve

Slice the coconut cream pie and serve chilled. Enjoy your delicious dessert!