Preheat the oven to 450F. When oven is ready, brush your pie crust with the egg white, and bake for 12-15 minutes, until lightly golden brown and cooked through.

While the crust is cooking, lay your coconut out onto a baking sheet, and place it in the oven for a few minutes to toast. Watch it closely as it can burn easily! You want it to be a golden brown color. When ready, remove from oven and let cool slightly.

Pour your coconut milk into a large measuring cup, and add in the half & half until the total liquid is 3 cups.

In a large saucepan, combine the coconut milk/half & half mixture, the 2 whole eggs, cornstarch, sugar, and salt.

Whisking continuously, bring the mixture to a boil over medium-low heat. Cook until the mixture is thickened and bubbly.

Stir in the vanilla and coconut extracts.

Add in about ¾ of the the toasted coconut, and save the rest to garnish the top. You can add it as-is, or for a better texture, pulse it in the food processor until finely ground before adding.

Pour the filling into the prepared crust, and set aside to cool.

Once it has reached room temperature, place it in the fridge to finish cooling and solidifying.

When almost ready to serve, prepare your toppings.

In a microwave-safe bowl, heat the chocolate chips in 10 second intervals until smooth and creamy. Pour the chocolate in a zip-top baggie, snip the corner, and drizzle the chocolate on top of the pie.

In the bowl of a stand mixer, beat the heavy cream until stiff peaks form, then add in the milk powder and powdered sugar.

Decorate the pie with the whipped cream as desired, and top with the toasted coconut you saved earlier. Enjoy!