Preheat your oven to 350°F (175°C). Start by lightly greasing a 9-inch pie pan with cooking spray. This will ensure your pie comes out easily once it's baked.
Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Once melted, set it aside to cool for about 5 minutes to prevent a greasy crust.
In a blender or food processor, process 12 to 13 full sheets of graham crackers into fine crumbs. If you have any large chunks, re-blend them until everything is uniformly ground. Transfer the crumbs to a large bowl.
Add 1/4 cup of granulated sugar and 1/8 teaspoon of salt to the graham cracker crumbs, and mix until well combined. Then, pour in the melted butter and stir until everything is thoroughly mixed.
Pour the crumb mixture into the prepared pie pan. Use your fingers to press the crumbs firmly along the sides and bottom of the pan. To create a solid crust, use the bottom of a flat measuring cup to compress the crumbs evenly.
Bake the crust in the preheated oven for about 10 minutes. Once done, remove it from the oven and allow it to cool completely. You can prepare and bake the crust up to 24 hours in advance; just cover it with plastic wrap and store it at room temperature.
In a medium pot, off heat, combine 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 1/4 cup of cornstarch. Whisk together until evenly mixed. Then, add 4 large egg yolks and whisk until combined.
While whisking constantly, pour in 1 can of coconut milk followed by 1 cup of heavy cream. Continue whisking until all ingredients are fully integrated. Place the pot on the stove over just below medium heat.
Whisk occasionally as the mixture heats up, alternating between whisking and using a rubber spatula to scrape the sides and bottom of the pot to prevent the cornstarch from sticking.
As soon as the mixture begins to thicken, start whisking constantly. When you see large bubbles forming in the center, set a timer for 1 minute and continue whisking. If bubbling becomes too intense, reduce the heat slightly. The mixture should reach a pudding-like consistency.
After 1 minute, remove the pot from heat. Whisk off the heat for another full minute. Add 2 tablespoons of unsalted butter and whisk until fully melted. Then, add 1 teaspoon of vanilla bean paste and 1/4 to 1 full teaspoon of coconut extract to taste. Whisk until the mixture is completely smooth.
Carefully transfer the mixture from the pot into the cooled crust, smoothing the top with a spatula. To prevent a skin from forming on the pudding, gently lay a piece of plastic wrap directly on the surface of the filling.
Refrigerate for at least 8 hours or until the filling is fully set. This is crucial for that creamy texture!
Pour 1 cup of heavy cream, 2 to 4 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla bean paste into a bowl attached to a stand mixer. Whisk on low speed to combine, then gradually increase to high speed. Whisk until medium-to-stiff peaks form, about 2 to 4 minutes. Be careful not to overbeat!
Smooth the whipped cream over the pie, covering the filling beautifully.
Toast 1 cup of sweetened shredded coconut in a large skillet over low-to-medium heat, stirring frequently, until mostly golden brown, about 3 to 6 minutes. Once done, transfer to a plate to cool completely. Once cooled, sprinkle evenly over the pie for a delightful finish.
