Preparing the Crust:

1. Combine Dry Ingredients: In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well incorporated and the mixture is evenly moist.

2. Add Toasted Coconut (optional): If you want a more intense coconut flavor, add the toasted coconut to the mixture now. This step is optional, but it can really elevate the taste of your crust.

3. Press into the Pie Pan: Transfer the mixture into a 9-inch pie pan. Press it down firmly and evenly on the bottom and up the sides of the pan using the back of a spoon or a measuring cup.

4. Chill: Place the crust in the refrigerator for about 30 minutes to an hour to allow it to firm up while you prepare the filling.

Preparing the Coconut Filling:

1. Mix the Base: In a medium saucepan, combine the heavy cream, sweetened condensed milk, and coconut milk. Stir gently to combine the ingredients.

2. Heat the Mixture: Place the saucepan over medium heat, stirring occasionally. Watch for steam to rise from the mixture, indicating that it’s heating up. Do not let it come to a boil.

3. Create the Thickening Mixture: In a separate small bowl, mix together the cornstarch, pinch of salt, and a couple of tablespoons of the milk mixture until smooth. This will help thicken your filling.

4. Combine and Thicken: Slowly whisk the cornstarch mixture back into the saucepan with the rest of the milk mixture. Continue to whisk constantly as the mixture thickens, which should take about 2-3 minutes. Once thickened, remove the saucepan from the heat.

5. Add Vanilla and Coconut: Stir in the vanilla extract and toasted coconut. Let the mixture cool for 10-15 minutes before pouring it into the prepared crust. Smooth the top with a spatula to ensure even distribution.

6. Chill to Set: Refrigerate the pie for at least 4 hours or overnight, allowing the filling to set and firm up completely.

Preparing the Whipped Topping:

1. Whip the Cream: In a large bowl, whip the heavy whipping cream using a handheld or stand mixer. Start at a low speed and gradually increase to medium-high until soft peaks form.

2. Sweeten the Whipped Cream: Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

3. Top the Pie: Once the pie has set, spread the whipped cream evenly over the coconut filling, smoothing the top with a spatula.

4. Garnish with Toasted Coconut: Sprinkle the toasted coconut flakes on top of the whipped cream for an added burst of coconut flavor and a bit of texture.