Making No Bake Coconut Cream Pie is simple if you follow these steps:

1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.

2. Cook the Filling: In a saucepan, whisk together the granulated sugar, cornstarch, and salt over medium heat. Gradually whisk in the milk.

3. Add Egg Yolks: In a small bowl, beat the egg yolks and then slowly add a few spoonfuls of the hot milk mixture to temper the eggs. This prevents them from cooking too quickly. Once combined, whisk this mixture back into the saucepan.

4. Thicken the Mixture: Continue cooking, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes. Remove from heat.

5. Add Flavors: Stir in the vanilla extract and shredded coconut until evenly distributed. Allow the mixture to cool slightly for about 10 minutes.

6. Fill the Crust: Pour the coconut filling into the chilled graham cracker crust. Spread it evenly and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or overnight if possible.

7. Prepare Whipped Cream: In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

8. Top the Pie: Once the pie is thoroughly chilled, spread the whipped cream over the top. Sprinkle extra shredded coconut for garnish.

9. Slice and Serve: Cut the pie into slices and serve chilled. Enjoy the creamy goodness!

These straightforward steps ensure you create an incredible No Bake Coconut Cream Pie that both you and your guests will adore.