1Crush graham crackers(I use heavy rolling pin). Add melted butter to crackers.Press the mixture into a 9-inch pie pan with back of a spoon.Then set aside in the refrigerator.
2In a pot whisk milk,flour,sugar,salt and beaten eggs to a boil on low to medium heat stirring constantly, Once the mixture starts boiling, remove from the heat; the consistency should be thick.
3Add the coconut(*setting aside ¼ cup for sprinkling) and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
4Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then *sprinkle ¼ cup more for coconut on top!
Chill for at least 2 hours before serving