1️⃣ Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8 to 10 minutes until lightly golden. Remove and let it cool completely on a wire rack.

2️⃣ In a medium saucepan, whisk together the whole milk, coconut milk, egg yolks, granulated sugar, cornstarch, and salt until the mixture is smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8 to 10 minutes. Continue to cook for 1 to 2 more minutes to fully activate the thickening. Remove from heat and stir in the vanilla extract, coconut extract if using, and shredded coconut. Pour the hot filling into the cooled pie crust and spread evenly. Cover the surface with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Refrigerate for at least 2 to 3 hours or until fully set.

3️⃣ In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes. Once the pie is chilled and set, remove the plastic wrap and spread the whipped cream over the top.

4️⃣ To garnish, sprinkle toasted shredded coconut over the whipped topping. To toast coconut, spread it on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden and fragrant. Serve the pie chilled and store any leftovers in the refrigerator.