In a large mixing bowl, combine 100% graham crumbs, 33.3% granulated sugar, and 66.6% melted butter. Place 5-inch disposable pie tins on sheet trays. Using a quarter cup measure, scoop out 1.6 oz. prepared graham crumbs into each tin. Press into the tin, moving up the sides of the pan and pressing in. Bake at 350 ͦF for 5-10 minutes. Let cool completely. Pipe coconut cream pie filling into prepared crusts. Prepare the whipped topping according to manufacturer's instructions. Top each tart with whipped topping and sprinkle with toasted coconut.
Graham, Cracker, Crumb, Coconut, Cream, Creme, VelveTop, Non-Dairy, Toasted