In a medium-sized bowl, combine the 2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated white sugar, and pinch kosher salt. Mix until the crumbs are evenly coated with the butter and sugar. They will resemble wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill while you prepare the filling.
In a mixing bowl, beat the 1 8oz package cream cheese until smooth and creamy.
Add the ½ cup powdered sugar, 1 teaspoon vanilla extract, and pinch kosher salt and beat on low speed until well combined.
Set aside 3 tablespoons of the drained pineapple. Add the remaining 1 20 ounce can crushed pineapple to the mixture and fold it in.
In a separate bowl, whip the 2 cups heavy cream, 1 teaspoon vanilla extract, and pinch kosher salt. Start on low speed and gradually increase to high-speed until soft peaks form.
Gently fold half the whipped cream into the cream cheese mixture until fully incorporated.
Take the prepared crust out of the refrigerator and pour the filling mixture into the crust, spreading it evenly. Smooth the top with a spatula to create an even surface.
Top with the remaining whipped cream.
Sprinkle with the reserved crushed pineapple and toasted coconut.
Place the pie in the refrigerator for at least 4 hours, or until it sets and firms up.