Coconut Cream Pie

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan. Bake until golden, about 15 minutes, then set aside to cool.

If the crust shrinks or cracks, press it back together while it's still hot.

In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch, and salt. Set aside.

In a medium saucepan, combine the rum, cream of coconut, coconut milk, and whole milk. Bring to a boil; then turn off the heat.

Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine.

Gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.

Return the mixture to the saucepan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens.

Off the heat, whisk in the butter until fully incorporated.

Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours.

Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment.

When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks.

Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.

Slice the pie into wedges, wiping your knife clean between slices, and serve cold.