Preheat the oven to 350ºF.

Place 1/2 cup of the coconut in a food processor and process until it is finely ground. Add the graham cracker crumbs, butter, and 1/4 teaspoon of the salt. Pulse until the mixture is fully combined.

Press the mixture evenly into a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.

Open the coconut milk can and reserve 1/3 cup of the coconut cream that is at the top of the coconut milk. Whisk the remaining coconut milk and cream until smooth and blended.

Wipe out the food processor, then add the cream cheese, 3/4 cup of the sugar, the flour, vanilla and remaining 1/2 teaspoon of salt. Pulse until smooth. Add 1/2 cup of the mixed coconut milk, the eggs and the egg yolk. Pulse again until blended. Stir in the remaining 1 cup of coconut. Pour the mixture into the crust, and return to the oven. Bake until the pie is just set in the center, 35-40 minutes. Let the pie cool to room temperature.

In a bowl, combine the reserved 1/3 cup coconut cream with the sour cream and remaining 2 tablespoons of sugar. Carefully spread the mixture on the top of the pie, then refrigerate until the pie is set, about 3 hours. Top with shaved coconut, if desired.