Process the shortbread cookies in a food processor until they are fine crumbs.

In a large bowl, combine cookie crumbs, coconut, sugar, and melted butter.

Press firmly into the bottom and up the sides of a deep-dish 9-inch pie pan.

Bake at 350 degrees for 5-7 minutes, or until edges are lightly golden, and remove from heat to cool completely.

In a large saucepan, combine half-and-half, egg yolks, sugar, cornstarch, and vanilla.

Whisk until mixture is completely smooth, and until cornstarch has dissolved.

Over medium heat, bring the mixture to a simmer, whisking constantly.

Once the mixture is thick like pudding, remove from heat and stir in the butter and shredded coconut.

Pour the mixture into the cooled pie crust and refrigerate for at least 2 hours, or until set.

In a large saucepan over medium-high heat, combine pineapple, butter, and brown sugar. The higher heat is important because the pineapple will shed water as it cooks, and you want that to cook off.

Cook and stir until pineapple is golden and caramelized, about 10 minutes.

If any liquid remains, drain the pineapple.

Set aside to cool completely.

Spoon pineapple on top of coconut cream filling, and return pie to the refrigerator while preparing the whipped cream.

In a large mixing bowl, combine heavy cream and sugar.

Beat until it forms soft peaks, and is light and fluffy, about 5 minutes.

Add coconut extract.

Top the pie with the coconut whipped cream and the toasted coconut.

Serve and enjoy!