Add cookies and salt to the food processor and pulse until fine crumbs form. Add butter while machine is running and then add coconut. Pulse until combined.
Dump the crumbs into a 9-inch deep-dish pie pan. Press along bottom and sides of pie pan. Bake for 20 minutes until set. Cool completely.
In a medium saucepan, add coconut milk, milk, shredded coconut, sugar and salt and bring to a simmer over medium heat. Stir to dissolve sugar.
In a medium bowl, whisk eggs and cornstarch until smooth. Whisk constantly and add a ladleful of the hot coconut mixture into the eggs to temper.
Add a few more ladles of the hot milk mixture into the eggs and whisk. Gradually add the tempered egg mixture back into the saucepan while whisking. Bring mixture up to a boil. It should be quite thick. Turn off heat and whisk in butter and vanilla.
Pour into cooled pie shell. Cover with plastic wrap and refrigerate for at least 3 hours.
Topping
Add coconut to a sauté pan over medium heat and toast until golden. Remove to a plate to cool.
Add heavy cream to a cold bowl and beat with a hand mixer until it looks thick like melted ice cream. Add sugar and vanilla and continue beating until it holds soft peaks.
Top chilled pie with mounds of whipped cream and toasted coconut.
