FOR THE CRUST

Preheat the oven to 325°F. Process the chocolate wafer cookies in a food processor until they form fine crumbs. Combine the crumbs with the melted butter and granulated sugar, pulsing until the mixture resembles damp sand. Press this mixture evenly into a 9-inch pie pan, ensuring it covers the bottom and sides. Bake for 15 minutes, then allow it to cool completely on a wire rack.

FOR THE COCONUT CUSTARD

In a medium saucepan, combine the coconut milk, whole milk, ⅓ cup (65 grams) of granulated sugar, coconut flakes, and salt. Heat this mixture over medium heat until it reaches a gentle simmer.

In a separate medium bowl, blend the egg yolks, cornstarch, and remaining ⅓ cup (65 grams) of sugar until smooth. It may appear clumpy at first but will become smooth with continued whisking.

Gradually temper the eggs by slowly adding about 1 cup of the warm milk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan. Continue whisking over medium heat for about 30 seconds, until the custard thickens and starts to bubble. Remove from heat and blend in the butter and vanilla extract.

Stir the custard intermittently for 5 minutes as it cools, preventing a skin from forming. Transfer it into the cooled crust, cover with plastic wrap directly on the surface of the custard, and refrigerate for 2-4 hours until fully set.

FOR THE CARAMEL

As the pie chills, prepare the caramel sauce. Have the cubed butter and cream nearby. Add the granulated sugar to a medium saucepan and place over medium heat. Stir regularly with a wooden spoon or heat-resistant spatula as the sugar melts and turns into a golden liquid.

Once the sugar reaches an amber color, add the butter and whisk until fully incorporated. Remove from the heat and gently whisk in the heavy cream until the mixture is smooth. Allow the caramel to cool at room temperature, where it will thicken.

FOR THE WHIPPED CREAM

When the pie and caramel are adequately cooled, prepare the whipped cream. Using a stand mixer with a whisk attachment, combine heavy cream, granulated sugar, and vanilla extract. Whisk at medium-high speed until the mixture becomes light, fluffy, and holds firm peaks.

FOR ASSEMBLY

Spread the whipped cream evenly over the chilled custard using a spatula. Drizzle the caramel sauce generously over the whipped cream. If the caramel has become too thick, warm it gently in the microwave to achieve a pourable consistency. Sprinkle toasted sweetened coconut over the top.

Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Drizzle this mixture over the pie. Chill for 10 minutes before serving. Store any leftovers covered in the refrigerator.