Preheat oven to 350 degrees Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and stir to combine. Pour the crust mixture into a pie pan. Press the crumbs with your hands over the bottom of the pan, and up the sides of the pan. Bake for 10 minutes.
Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add coconut extract, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.
Make Whipped Cream: Pour Heavy Cream, coconut extract & powdered sugar in a bowl. Mix until you have stiff peaks. Place in a ziplock bag, snip the corner. Top the cooled, set pie with whipped cream, then toasted coconut. Serve and enjoy.