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. If needed, use the bottom of a glass to flatten the crust more.

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

Stir in 1 cup of whipped topping and ¾ cup coconut. Mix until combined.

Pour the whipped topping mixture into the crust and smooth out.

Refrigerate for 4 hours or until the filling is firm.

Once firm, pile the remaining whipped topping in the center of the pie. Sprinkle with remaining toasted coconut around the edges.

Chill until ready to serve and enjoy!