✓ Preheat your oven to 350°F and line an 9-inch pie dish with the graham cracker crumbs.

✓ Combine sugar and melted butter in a small bowl. Mix until well combined.

✓ Pour the butter-sugar mixture over the graham cracker crumbs and press down firmly with your fingers or a spatula.

✓ Bake the crust for 10 minutes until lightly golden brown.

✓ While the crust is baking, prepare the filling by combining coconut milk, whole milk, cornstarch slurry (mix 2 tablespoons cornstarch with 4 tablespoons cold water), sugar, and salt in a medium saucepan. Stir until smooth to avoid lumps and ensure everything is well mixed.

✓ Stirring constantly, cook over medium heat for 5 minutes or until the mixture thickens slightly.

✓ Remove from heat and stir in egg yolks one at a time, followed by vanilla extract. Whisk each yolk thoroughly before adding the next to ensure smooth integration.

✓ Pour the custard mixture into the prepared crust and bake for an additional 25 minutes or until set but still slightly jiggly in the center.

✓ Allow the pie to cool completely on a wire rack before topping with whipped cream and toasted coconut flakes.

✓ In a large bowl, beat heavy whipping cream until soft peaks form; add powdered sugar and continue beating until stiff peaks are achieved.

✓ Gently spread the whipped cream over the cooled pie, ensuring an even layer. Use a piping bag with a star tip for intricate designs if desired; otherwise, use a spoon to smooth it out evenly.

✓ Sprinkle toasted coconut flakes generously over the whipped cream for added texture and visual appeal. Gently press them down lightly so they stick slightly into the whipped cream.

✓ Let the pie sit in the refrigerator for at least 2 hours before serving to allow flavors to meld and the filling to firm up.