Set your oven to 325°F (163°C). Spread the shredded coconut on a baking sheet and toast it until it reaches a golden color, roughly 5–9 minutes. Be vigilant to prevent burning, stirring occasionally for even toasting. Once done, remove it from the oven and set it aside to cool.

Place the graham crackers in a food processor along with half of the toasted coconut (about ⅓ cup). Save the other ⅓ cup for decorating the pie later. Process the crackers and coconut into fine crumbs. Transfer these crumbs to a large bowl, add the granulated sugar, and drizzle in the melted butter. Stir until the mixture is thoroughly moistened. Press the crumb mixture into the base and up the sides of a 9-inch pie plate, forming an even crust. Bake for 15–20 minutes, or until lightly browned and firm. Set the crust aside to cool as you prepare the filling.

In a medium saucepan, combine the coconut milk, whole milk, and shredded coconut. Warm over medium-high heat, bringing it to a gentle simmer.

While the milk mixture heats, whisk the sugar, salt, egg yolks, and cornstarch together in a large bowl until smooth. Once the milk mixture begins to simmer, gradually ladle about a cup of it into the egg mixture, whisking continuously to temper the eggs and prevent curdling. Repeat with another cup of the warm milk.

Return the tempered egg mixture to the saucepan with the remaining milk, and continue to cook over medium heat. Stir constantly, alternating between a whisk and a spatula to ensure the custard thickens evenly without scorching. After 3–5 minutes, the filling should be bubbling and noticeably thick. Remove it from the heat, and stir in the vanilla extract and butter until smooth and creamy.

Let the filling cool to room temperature before pouring it into the prepared crust. Cover the pie and refrigerate until completely set and chilled, which will take several hours.

Once the pie has thoroughly chilled, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and extracts until soft, fluffy peaks form. Gently spread the whipped cream across the pie and sprinkle with the reserved toasted coconut. Serve the pie immediately or refrigerate until ready to enjoy. Leftovers can be kept in the refrigerator in a covered container.