1️⃣ Toast the coconut:
Preheat oven to 325 °F (160 °C). Spread shredded coconut on a baking sheet and toast 5–7 minutes, stirring halfway, until golden. Watch carefully to avoid burning. Let cool.

2️⃣ Make the crust:
In a bowl, stir together graham crumbs, ½ cup toasted coconut, and sugar. Pour in melted butter and mix until evenly moistened. Press firmly into the bottom and up the sides of a 9″ pie plate. Chill in the fridge while you prepare the filling.

3️⃣ Combine dry and wet:
In a medium saucepan, whisk sugar, cornstarch, and salt. In a separate bowl, whisk yolks with ¼ cup coconut milk until smooth.

4️⃣ Cook the custard:
Stir remaining 1 cup coconut milk and the heavy cream into the sugar mixture. Cook over medium heat, whisking constantly, until it thickens and just begins to bubble, about 5–7 minutes.

5️⃣ Temper the yolks:
Gradually whisk about ½ cup hot mixture into the yolks, then pour yolk mixture back into the saucepan, whisking constantly. Cook 1–2 minutes more until very thick.

6️⃣ Finish the filling:
Remove from heat and stir in vanilla, coconut extract (if using), and remaining ½ cup toasted coconut. Pour filling into chilled crust. Smooth the top, press plastic wrap onto the surface, and refrigerate at least 4 hours (or overnight) until fully set.

7️⃣ Whip the topping:
In a cold bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.

8️⃣ Assemble & serve:
Remove plastic from pie. Spread or pipe whipped cream over the filling. Sprinkle with extra toasted coconut. Slice with a hot, clean knife and serve chilled.