• 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.