• To a food processor, add graham crackers, almonds, salt, and sugar. Process until fine crumbs.
• Add the melted butter and process until thoroughly mixed. 
• Press into a pie plate and bake at 350 degrees for 10 minutes. Cool.

Cream Filling:

• In a heavy saucepan, combine the salt, sugar and cornstarch together. Turn the heat to medium. 
• Slowly whisk in the half and half and cook until thick and bubbly. 
• Reduce heat and cook 2 minutes more, stirring constantly. Remove from heat. 
• In a medium-size bowl, whisk the eggs. 
• Whisk a bit of the hot half & half mixture into the eggs, a little at a time until about 1/4 of the half & half mixture is mixed with the eggs. Pour it all back into the saucepan with the hot half & half mixture and whisk well.
• Bring the mixture back to a boil. Remove from heat. 
• Add the butter, vanilla, and coconut...stir well. 
• Pour the mixture into the crust and chill well. It will thicken as it cools. 
• If desired, top with whipped cream and toasted coconut.