Coconut Cream Pie

Preheat oven to 350°F.

Spread coconut onto a large rimmed baking sheet lined with parchment paper. Bake coconut until golden brown and crisp, 8 to 10 minutes, stirring every 2 to 3 minutes. Remove pan from oven and spread coconut onto a plate to cool. (Leave oven on.)

Pulse vanilla wafers in a food processor until finely chopped, 8 to 10 times. Add half of toasted coconut; pulse until chopped, 3 to 5 times. Add melted butter and 1/4 teaspoon salt; pulse until fine, moist crumbs form, 6 to 8 times. Press mixture firmly into bottom and up sides of a 9 1/2-inch deep-dish pie plate. Bake until lightly browned, 14 to 16 minutes. Remove from oven and cool on a wire rack for 15 minutes.

Whisk together egg yolks, cornstarch, and 1/4 cup evaporated milk in a medium bowl; set aside. Whisk together granulated sugar, coconut milk, remaining 1/2 teaspoon salt, and remaining 3/4 cup evaporated milk in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a simmer 6 to 8 minutes. Gradually whisk hot milk mixture into egg yolk mixture, about 1/4 cup at a time. Pour mixture back into saucepan; cook over medium heat, stirring constantly, until bubbly and thick, 3 to 5 minutes. Stir in softened butter and 1 1/2 teaspoons vanilla until butter melts. Stir in remaining toasted coconut.

Spoon custard into cooled crust. Place a piece of plastic wrap directly onto surface of custard. Refrigerate until chilled and set, 4 to 5 hours.

Beat whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Remove plastic wrap from pie; spread whipped cream over pie. Garnish with coconut chips, if desired.