Preheat the oven to 325°F.

Place 5 tbsp unsweetened shredded coconut in a large skillet.

Toast the coconut over medium heat, stirring frequently, until golden brown.

Remove the toasted coconut from the heat.

Reserve 1 tbsp of the toasted coconut for garnishing the finished pie.

Place the graham cracker pieces and the remaining 4 tbsp toasted coconut in a food processor.

Pulse until the mixture forms fine crumbs.

Transfer the crumb mixture to a medium mixing bowl.

Add the granulated white sugar and stir to combine.

Add the melted butter.

Mix with a fork until the crumbs are evenly moistened.

Transfer the crumb mixture to a 9-inch glass pie plate.

Press the crumbs firmly and evenly along the bottom and sides of the pie plate.

Use the bottom of a glass to compact the crust.

Bake for approximately 20 minutes, or until golden brown.

Remove the crust from the oven.

Allow the crust to cool while preparing the filling.

In a medium saucepan over medium-high heat, combine the well-stirred coconut milk, whole milk, shredded coconut, 1/3 cup of the granulated white sugar, and salt.

Bring the mixture to a simmer, stirring occasionally to dissolve the sugar.

In a separate medium mixing bowl, whisk together the egg yolks, remaining 1/3 cup granulated white sugar, and cornstarch.

Whisk until the mixture is smooth, fully combined, and free of lumps.

Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.

Continue whisking while adding the hot mixture slowly to prevent the eggs from curdling.

Return the tempered mixture to the saucepan.

Place the saucepan over medium heat.

Bring the mixture back to a simmer, whisking constantly.

Continue cooking until the filling thickens to a pudding-like consistency and a few bubbles burst on the surface, approximately 30 seconds after thickening.

Remove the saucepan from the heat.

Whisk in the vanilla extract and unsalted butter until smooth and fully incorporated.

Pour the warm coconut filling into the cooled graham cracker crust.

Smooth the top of the filling evenly.

Cover the pie with plastic wrap.

Press the plastic wrap directly against the surface of the filling to help prevent a skin from forming.

Refrigerate the pie for at least 3 hours, or until the filling is firm.

When ready to serve, place the chilled heavy cream and granulated white sugar in a chilled metal mixing bowl.

Beat on medium speed until soft peaks form.

Add the dark rum and vanilla extract.

Continue beating until barely stiff peaks form.

Spread the whipped cream evenly over the chilled coconut filling.

Sprinkle the reserved 1 tbsp toasted coconut over the whipped cream.

Slice and serve chilled.

Cover any leftovers with plastic wrap and store in the refrigerator.