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 9-inch pie plate. Using your hands, press the crumbs firmly and evenly into the bottom and up the sides of the pie plate.

To a large bowl, add pudding mix and milk. Using a whisk, beat for about 2 minutes until 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.