First, remove the plastic lid from the pre-made graham cracker crust. Carefully place the crust (still in the metal tray) onto a large plate. This will support the pie when you transport it. Set it aside for now.

Next, take a small clean skillet and heat it over medium-high heat. Add the sweetened shredded coconut and toast it for about 3 to 4 minutes. Stir often to prevent burning. Once toasted, remove it from the heat and transfer it to a plate to cool.

Inside a large mixing bowl, whisk together the contents of both packets of coconut cream instant pudding, the very cold whole milk, and the coconut extract for about 2 minutes, or until the pudding is soft set.

Now, gently fold in half of the thawed extra creamy Cool Whip whipped topping (that’s 4 ounces) to the coconut cream pudding mixture until it is fully incorporated.

Pour the coconut cream pie mixture into the prepared graham cracker crust and smooth out the top with a spatula.

Spread the remaining 4 ounces of extra creamy whipped topping over the entire top of the coconut cream pie filling. Make it look lovely with a smooth layer!

To garnish, sprinkle the cooled toasted sweetened shredded coconut on top of the pie. This adds a lovely texture and flavor.

Lastly, refrigerate the pie for a minimum of 6 hours or overnight. This allows the flavors to meld together beautifully and makes slicing much easier when it’s time to serve.