Step 1

In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.

Step 2

Pour the graham cracker crumbs into a 7-inch pie plate. (The crust will be thick.) Pat the crust flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.

Step 3

Beat pudding mix and milk in a large bowl with whisk for about 2 minutes, or until it's very smooth.

Step 4

Stir in 1 cup of the whipped topping and ¾ cup coconut.

Step 5

Pour the whipped topping mixture into the crust.

Step 6

Refrigerate 4 hours or until firm.

Step 7

For the top, pile the remaining whipped topping in the center making sure to show a little bit of the edges of the coconut cream filling.

Step 8

Sprinkle with remaining toasted coconut. Chill until ready to serve.