In a large mixing bowl, combine 6 pounds graham crumbs, 2 pounds granulated sugar, and 4 pounds melted butter. Place 5-inch disposable pie tins on sheet trays. Using a quarter cup measure, scoop out 1.6oz 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. Top with velvatop and sprinkle with toasted coconut flakes.