Preheat oven to 325º. Crush cookies in a Ziploc bag in to fine crumbs. Add butter and toss until well combined.
Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
Combine the sugar, cornstarch, and salt in a medium-size saucepan. Add the milk and bring to a boil. Cook 2 minutes, stirring constantly. Remove from heat.
Remove ½ cup of the cooked mixture and pour it slowly in to the beaten egg yolks in a small bowl, whisking constantly until thoroughly combined. Add this mixture to the saucepan. Cook over medium-low heat for 2 to 3 minutes, whisking constantly, until mixture thickens. Remove from heat.
Whisk in vanilla and coconut oil. Beat until the coconut oil is fully melted and the mixture is smooth. Stir in the coconut.
Transfer the coconut custard to a medium size glass or ceramic bowl. Cover and allow to come to room temperature.
Once cooled, pour into cooled crust, using a spatula as necessary to distribute the custard evenly.
Assemble the pie:
Pour the cream into a medium-size bowl. Add the powdered sugar, and vanilla bean paste and using either a mixer or whisk, beat the cream and powdered sugar until soft peaks form.
Pile the whipped topping over the pie, mounding in the center and covering the filling completely. Sprinkle the toasted flaked coconut evenly across the top.
Place the pie in the refrigerator and keep chilled until ready to serve.