Adjust the oven rack to the middle position. Preheat oven to 350°F.

Add cookie crumbs, coconut and melted butter to a food processor. Pulse until coconut is finely ground.

Press 1/2 cup crumb mixture firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom.

Place in preheated oven and bake until golden, about 15 to 18 minutes.

Remove from oven and cool completely in the pan on a rack. If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.

In a medium bowl, add eggs, egg yolks, sugar, flour, cornstarch and salt. Whisk until well combined. Set aside.

In a medium saucepan, combine coconut rum, cream of coconut, coconut milk and whole milk.

Place over medium heat. Bring to a boil then immediately remove from heat.

Whisking constantly, very slowly ladle about a cup of the hot rum/milk mixture into the egg mixture. Whisk quickly and well to combine.

Whisking constantly, very gradually add remaining rum/milk mixture to egg mixture in 3 or 4 additions, whisking contantly and well to combine.

Return mixture to the sauce pan. Place over medium-high heat, cook, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken.

Remove from heat and add butter. Whisk until fully incorporated.

Pour hot filling into cooled pie shell. Smooth surface with a spatula.

Press plastic wrap directly against the surface of the filling.

Place in refrigerator and cool until firm, at least 3 hours and up to 10 hours. (Any longer than 10 hours and the crust will start to soften.)

Up to 3 hours before serving, preheat oven to 350°F.

In a medium bowl, beat heavy cream, sugar and coconut rum with an electric mixer until soft peaks form, 1 1/2 to 2 minutes.

Top the pie with whipped cream.

Sprinkle with cooled toasted coconut.

Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place.

Cut into wedges, wiping your knife clean between slices.

Serve cold.