• Bake the graham cracker crust at 375º for 6-8 minutes and let it cool.

To make the filling:

• In a medium bowl, whisk together the eggs, cornstarch and ⅓ cup sugar. Set aside.
• In a saucepan, combine coconut milk, milk, ⅓ cup sugar, salt and coconut and bring to a simmer over medium-high heat, stirring occasionally until tiny bubbles form. Reduce the heat to medium.
• Take a cup of the hot coconut milk and slowly whisk it into the egg mixture, then slowly add the egg mixture to the saucepan with the rest of the coconut mixture. Whisk vigorously until it is thickened and just starts to boil. Remove from heat and add butter and vanilla.
• Continue to stir until it is just warm then pour it into the prepared pie crust.
• Place plastic wrap directly on the surface of the pie and refrigerate for at least 4 hours. Add topping right before serving and then sprinkle with toasted coconut.

To make the topping:

• With a hand mixer, whip the cream, sugar, and vanilla until soft peaks form. Spread on the top of the pie or on individual slices.