Preheat your oven to 350°F (175°C).

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

Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.

In a medium saucepan over medium heat, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt. Stir constantly until the mixture thickens.

In a separate bowl, beat the egg yolks. Gradually whisk some of the hot mixture into the yolks to temper them.

Pour the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick and bubbly.

Remove the saucepan from heat and stir in the shredded coconut and vanilla extract.

Pour the custard into the cooled crust. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or overnight.

In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Spread the whipped cream over the chilled pie and top with toasted coconut flakes.

Serve cold and enjoy!