Preheat oven to 350° F. In a resealable bag, combine the graham cracker crumbs, butter, sugar, and salt. Seal bag and mix well. Transfer mixture to oven safe 9 in. pie dish. Press evenly into bottom and sides of dish with flat bottomed measuring cup until firm and smooth. Bake for 10 minutes, then cool completely.
For the Pie:
On the stove in a pan over medium-heat combine coconut milk, heavy cream, whole milk, sugar, eggs, and cornstarch. Whisk together over low/medium heat until bubbling gently and is thickened to pudding-like texture.
Remove from heat and stir in vanilla and coconut extracts. Add in toasted coconut flakes. Pour into cooled pie shell and refrigerate for at least 3 hours.
Prepare the whipped cream by combining 1½ cups of heavy cream, vanilla and powdered sugar and mixing with whisk attachment of an electric mixer on high speed until fluffy peaks form, 3-4 minutes.
Pipe whipped cream onto chilled pie, and optionally top with toasted coconut flakes. Serve chilled.
To toast sweetened shredded coconut flakes:Preheat oven to 350. On baking sheet lined with parchment paper, spread out coconut flakes evenly. Bake coconut for 2-3 minutes, remove and stir, then place in oven for another 1-2 minutes until light golden brown. Store Pie: Refrigerate covered for up to 3 days.