2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 can (13.5 oz) coconut milk
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut
To make the crust, combine the graham cracker crumbs and melted butter in a bowl. Mix until the crumbs are evenly coated with butter.
Press the mixture into a 9-inch pie dish, using the back of a spoon to press it firmly into the bottom and up the sides. Chill in the refrigerator while making the filling.
To make the filling, combine the heavy cream, sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisk until the sugar has dissolved and the mixture is smooth.
Whisk in the coconut milk and vanilla extract, and continue to whisk until the mixture thickens, about 5-7 minutes.
Remove the pan from the heat and stir in the shredded coconut.
Pour the mixture into the prepared crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until set.