1. Preheat oven to 350F. Prepare graham cracker crust according to package directions. Press crumb mixture firmly into bottom and up sides of 9 inch pie plate. Bake until golden in oven, approximately 10 minutes. Remove and let cool completely.
2. While pie crust is in the oven, add coconut to dry stainless steel skillet and while continually shaking pan over heat, toast the coconut until lightly browned. Spread evenly on plate and let cool. Set aside 2 tablespoons of toasted coconut for topping.
3. Place 1/4 cup of the milk in a small bowl and sprinkle gelatin overtop and let stand for 15 minutes.
4. In a medium saucepan, whisk sugar and cornstarch together. Gradually add another 1/4 cup of milk, whisking until smooth. Add another 1 3/4 cups milk, egg and egg yolks, whisking to blend. Stir in 1 cup of toasted coconut, butter, vanilla, and pinch of salt. Cook over medium heat, stirring constantly, until filling thickens and boils, about 10 minutes. Remove saucepan from heat and immediately stir in gelatin mixture. Pour filling into a large bowl. Place plastic wrap directly on the surface of filling and refrigerate until cool, 30-40 minutes.
5. Beat 1/2 cup of whipping cream in a medium bowl until soft peaks form; gently fold into cooled filling. Return bowl to fridge for another 30 minutes until set and then transfer to cooled pie crust. Refrigerate pie while preparing topping.

Topping

1. Beat cream and sugar in medium bowl to firm peaks. Spread evenly over top of pie, or use a piping bag. Sprinkle with remaining toasted coconut refrigerate an additional three hours or up to one day. Serve chilled.