1. Prepare the Pie Crust:

– Preheat your oven to 350°F (175°C).

– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.

– Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

– Bake for about 10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.

2. Make the Coconut Cream Filling:

– In a medium saucepan, combine the milk, coconut milk, sugar, cornstarch, and salt. Whisk to combine.

– Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken (about 5-7 minutes).

– While waiting for the mixture to thicken, whisk the egg yolks in a separate bowl.

– Once the milk mixture has thickened, slowly pour a small amount into the egg yolks while whisking continuously to temper the eggs.

– Gradually pour the egg mixture back into the saucepan, whisking constantly, and cook for another 2-3 minutes until it becomes very thick.

– Remove from heat and stir in the butter, shredded coconut, and vanilla extract until well combined.

– Pour the filling into the cooled pie crust. Smooth the top and cover the pie with plastic wrap. Refrigerate for at least 2-4 hours, or overnight, to allow the filling to set.

3. Make the Whipped Cream:

– In a large bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken.

– Add the powdered sugar and vanilla extract, then continue beating on high speed until stiff peaks form.

4. Assemble the Coconut Cream Pie:

– Once the pie filling has set, spread the whipped cream over the top.

– Garnish with toasted coconut or extra shredded coconut for decoration.

5. Serve:

– Slice, serve, and enjoy!