For crust:

Preheat oven to 350 degrees.

1. In a small bowl, combine the crumbs and butter.
   
   
2. Press the mixture firmly and evenly against the bottom and sides of a 9-inch pie pan.
   
   
3. Bake in the preheated oven for 10 minutes.
   
   
4. Cool thoroughly.

For filling:

1. In a medium, heat-tolerant bowl whisk together the sugar, egg yolks, cornstarch and salt.
   
   
2. Bring the coconut milk, milk and shredded coconut to a simmer in a medium saucepan over medium heat.
   
   
3. Gradually add the hot milk mixture to the egg mixture, whisking constantly.
   
   
4. Return the egg mixture to the saucepan and cook, stirring constantly, until the coconut cream thickens and just comes to a boil—about 4 minutes.
   
   
5. Remove from the heat and add the vanilla.
   
   
6. Transfer the coconut cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature.
   
   
7. Place in the refrigerator and chill until cold, at least 2 hours or up to 1 day.
   
   
8. Transfer the filling to the crust and set aside while you prepare the topping.
   
   
9. Using an electric mixer, beat the whipping cream and sugar until peaks form.
   
10. Spread or pipe whipped cream all over top of the pie and sprinkle evenly with toasted coconut.
    
    
11. Can be prepared up to 4 hours ahead. Cover loosely and refrigerate.
    
    
12. Serve straight from the fridge.