Combine graham cracker crumbs, unsalted butter, and granulated sugar in a mixing bowl until it resembles wet sand.

Press mixture evenly into the bottom and sides of a 9-inch pie pan. Refrigerate for about 30 minutes for it to set.

In a large mixing bowl, whip heavy whipping cream until it forms soft peaks.

Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.

In another bowl, combine coconut milk and instant vanilla pudding mix. Stir and let sit for about 2 minutes.

Gently fold whipped cream into the coconut mixture, then add sweetened shredded coconut, mixing until just combined.

Pour the filling into the prepared crust, smoothing it with a spatula. Reserve some coconut for topping.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Slice and serve with a dollop of whipped cream and a sprinkle of coconut if desired.