In a small bowl, combine the melted butter with graham cracker crumbs. Mix well until each crumb is coated.

Press the graham cracker mixture into a 7-inch pie plate, evenly covering the bottom and sides.

In a large bowl, whisk together the pudding mix and cold milk until smooth, about 2 minutes.

Stir in 1 cup of whipped topping and 3/4 cup toasted coconut into the pudding mixture.

Pour the pudding mixture into the prepared crust.

Refrigerate for at least 4 hours until set.

Top the pie with remaining whipped topping, and sprinkle with the remaining toasted coconut.

Chill until ready to serve.