Preheat the oven to 350˚F. Butter the pie pan with a light coat; set aside.
Crumb graham crackers in a food processor, then place in a medium bowl. Add coarse chopped nuts, brown sugar and almond flour to the processor bowl. Pulse in long bursts until fine in texture. Combine with graham cracker crumbs, add cinnamon and salt. Mix well, then add melted butter. Stir with a fork and spatula until the butter is even in distribution.
Spread the crumbs 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 graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 10 minutes.
On the center oven rack, bake the crust for 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let cool on a wire rack.
In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture's well combined.
Place the saucepan over medium-high heat. Whisk non-stop until the mixture thickens, then boils, about 6-7 minutes. Continue stirring for an additional 1 minute. Remove from heat. Whisk in butter one piece at a time until melted, then vanilla extract and nutmeg. Whisk half the chocolate in at a time, until smooth and melted. Finally, stir in the coconut and pecans, then pour the filling into the cooled pie shell and smooth the top with a spatula or back of a spoon. Let stand 5-10 minutes.
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 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. Once cooled to room temperature, refrigerate at least 4 hours or overnight.
Fresh Whipped Cream
Chill a medium-size (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer at least 15 minutes prior to serving the pie.
Remove the chilled bowl and beaters from the freezer. Using the electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon until thickening. Increase the speed to medium-high then high 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 or hunks of 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.
Pipe or spread the whipped cream and sprinkle with pecans, coconut, and chocolate.