• Pre heat oven to 325

For the Crust:

• Combine cookies, coconut, sugar, flour and salt in a food processor and pulse for 30 seconds. Add butter. Pulse a few more times. Pour crumb mixture into a 9 pie plate. Tap crumbs into a crust by using the bottom of a measuring cup. Bake at 325 for 18-20 minutes until fragrant. Let cool at least 30 minutes in a wire rack before adding filling.

For the Filling:

• Whisk 1/4 cup of the milk, eggs, corn starch, salt and sugar in a bowl.
• In a heavy saucepan, heat remaining 2 3/4 cups of milk until hot but not boiling.
• Slowly pour 1/2 the hot milk into the egg mixture to temper. Then add all the tempered egg mixture back to the hot milk. Whisk constantly on medium low heat for up to 2 minutes until mixture thickens into a custard. Remove from heat . Let bubbles form in the custard, but do not allow the custard to come to a full boil.
• Remove the saucepan from the heat and stir in coconut and vanilla.
• Pour in baked crust and chill at least 3 hours or up to 24 hours before serving.

For the Whipped cream:

• Just before serving- In a stand mixer with a whisk attachment, beat whipping cream on medium high for 1 minute. Add in sugar, liqueur* and vanilla and beat in high until cream forms stiff peaks. About 2-3 minutes.
• Top chilled pie with cream and sprinkle toasted coconut on top