In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Form the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure the crust is evenly distributed. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and allow to cool.

Filling

Combine Ingredients

In a medium saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.

Add Flavor

Once thickened, remove from heat and stir in vanilla extract and shredded coconut. Mix well until combined.

Fill the Crust

Pour the coconut filling into the prepared graham cracker crust, smoothing the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set.

Serve

Before serving, top with whipped cream as desired. Slice and enjoy your Haupia Pie!