Preheat oven to 325°F.

Sprinkle coconut flakes in a 9-inch glass pie plate. Toast coconut in the oven for 9 minutes, stirring every 3 minutes, until golden brown. Keep the oven on. Cool coconut and set aside 1 tablespoon of toasted coconut for garnish later.

In the bowl of a food processor, combine remaining toasted coconut with graham crackers. Pulse until fine crumbs form, about 15 one-second pulses. Transfer crumbs to a medium bowl. Stir in C&H® Granulated Pure Cane Sugar, then melted butter until the mixture resembles wet sand. 

Transfer mixture to pie plate and use the bottom of a measuring cup to press the mixture into the bottom and 1-1/2 inches up the sides of the plate. 

Bake the coconut graham cracker crust at 325°F for 20 to 22 minutes or until fragrant and starting to brown. Cool crust completely and prepare the filling.

In a medium saucepan over medium heat, combine coconut milk, whole milk, 1/3 cup C&H® Granulated Pure Cane Sugar and salt. Stir in the coconut flakes. Bring mixture to a simmer, then take it off the heat. Keep the stove on.

Quickly, in a separate bowl, whisk together the egg yolks and remaining 1/3 cup C&H® Granulated Pure Cane Sugar. First, whisk the flour into the warm milk mixture, then keep whisking while slowly add the egg mixture to the saucepan. Remember to constant stir to prevent the eggs from scrambling. Return saucepan to medium heat and continue whisking until mixture thickens, about 1 to 2 minutes.

Take the saucepan off the heat, stir in vanilla and butter pieces.

Pour the coconut cream filling into the cooled crust. Cover the pie with plastic wrap, pressing it down to touch the filling. Chill for at least 3 hours. When ready to serve, remove plastic wrap, garnish with whipped cream and remaining tablespoon of toasted coconut.