Preheat oven to 350F (175C)

Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).

Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.

Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).

Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.

Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.

In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.

Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.

Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.

Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining ½ cup for topping).

Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.

Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.

When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.

Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!