Step 1: Prepare the Crust. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill for at least 15 minutes while you prepare the filling.
Step 3: Make the Coconut Filling. In a large mixing bowl, whisk together the instant vanilla pudding mix and chilled full-fat coconut milk until smooth and slightly thickened, about 2 minutes.
Step 4: In a separate, chilled bowl, whip the ½ cup cold heavy cream until soft peaks form.
Step 5: Gently fold the whipped cream into the pudding mixture, then fold in the sweetened shredded coconut and vanilla extract until just combined. Be careful not to overmix.
Step 6: Pour the coconut filling into the chilled graham cracker crust, spreading evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until firm.
Step 7: Prepare the Topping. Before serving, whip the remaining 1 cup cold heavy cream with the powdered sugar until stiff peaks form.
Step 8: Spread or pipe the whipped cream over the chilled pie. Garnish with toasted shredded coconut. Serve immediately and enjoy your tropical delight!