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1
Make the crust: Preheat oven to 350F.
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2
In a food processor, pulse wafers with salt until fine crumbs form.
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3
With machine running, add butter and process until mixture resembles wet sand.
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4
Transfer to a bowl and stir in coconut until combined.
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5
Press mixture into bottom and up sides of a 9-inch pie plate.
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6
Refrigerate until firm, about 15 minutes.
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7
Bake until crust is fragrant, about 8 to 10 minutes.
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8
Let cool completely on a wire rack.
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9
Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan.
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10
Whisk in milk, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
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11
Whisk egg yolks in a medium bowl until combined.
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12
Add milk mixture in a slow, steady stream, whisking until completely incorporated.
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13
Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
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14
Strain mixture through a fine sieve into a large bowl, and stir in vanilla and coconut.
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15
Pour filling into baked and cooled crust, and smooth top.
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16
Refrigerate until filling is completely set, about 4 hours, or, wrapped tightly in plastic, up to 2 days.
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17
Make the topping: Preheat oven to 350F.
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18
Spread coconut in an even layer on a rimmed baking sheet.
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19
Bake until golden, 10 to 12 minutes, tossing occasionally (check often to ensure coconut doesnt burn).
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20
Transfer sheet to a wire rack; let coconut cool completely.
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21
In a chilled bowl, whip cream and confectioners sugar until soft peaks form.
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22
Top pie with whipped cream and toasted coconut.
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23
Serve immediately.
