In a small bowl, add the melted butter to the graham cracker crumbs. Using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
Pour the graham cracker crumbs into a 7-inch pie plate. (The crust will be thick.) Using your hands, press the crumbs firmly and evenly into the bottom and up the sides of the pie plate. If needed, use the bottom of a glass to flatten the crust more.
Filling
To a large bowl, add pudding mix and milk. Using a whisk, beat for about 2 minutes, or until it's very smooth.
Stir in 1 cup of the whipped topping and ¾ cup coconut.
Pour the whipped topping mixture into the crust.
Refrigerate for 4 hours, or until firm.
Once firm, pile the remaining whipped topping in the center. Make sure to show a little bit of the edges of the coconut cream filling.
Sprinkle with remaining toasted coconut. Chill until ready to serve.
Video
Notes
*You could also use a 6-ounce store-bought graham cracker crust for this recipe.