In a food processor, pulse the chocolate wafers and salt until crumbs are fine.
Transfer wafer mixture to a medium bowl, then add melted butter and stir well with a fork, spatula, or hands. Coat the crumbs until the butter's even in distribution and resembles wet sand. Stir in coconut.
Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the cookie mixture into the bottom and up the sides of the pie plate. Refrigerate 15 minutes, then bake for 8-10. Transfer to cool completely on a wire rack.
Coconut Filling
In a medium saucepan, combine sugar, cornstarch and salt together. Whisk in milk and egg yolks. Making sure the mixture's well combined, run a spatula along the corners and bottom of the saucepan.
Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 6-7 minutes. Continue stirring constantly for 1-2 minutes.
Remove from heat; strain pastry cream through a fine sieve over a large bowl. Stir in vanilla and coconut, then pour into the cooled pie plate and smooth with a spatula or spoon.
A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Whipped Cream/Toasted Coconut
About 15 minutes before ready to serve, chill a medium (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer.
Using the electric mixer, start at medium speed. Beat the cream, powdered sugar, and vanilla until it starts to thicken. Increase the speed to medium-high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
On a piece of aluminum foil spread shredded coconut then place directly on the toaster oven rack. Set to medium toast. Coconut's quick to brown, so keep a watchful eye. Once the coconut is golden, remove from the oven. If left on the foil, the coconut will continue to cook, so transfer to a plate or bowl to cool.
Pie Assembly
Pipe or spread the whipped cream and sprinkle with toasted coconut.Slice and enjoy a different kind of Coconut Cream Pie.