Preheat the oven to 350°F.

Place the animal crackers in a food processor and pulse until fine crumbs are formed. Add in the sugar and salt and pulse a few more times to combine. In a steady stream, pour in the butter while the food processor is running. Continue to pulse until combined.

Pour the crumbs into a deep dish pie dish, and press the crumbs against the bottom and up the sides of the dish. Press the crumbs in firmly, using a cup if necessary.

Bake the crust until it starts to get golden, 15 minutes. Remove from the oven. In a small bowl, beat the egg with a splash of water. Very gently brush the egg on the bottom and sides of the crust. (You may need to dab it on if you find that the crust is crumbling when you try to brush the egg on.) Return the crust to the oven and bake an additional 3 minutes. Remove and let the crust cool completely.

Place the coconut on a baking sheet and bake in the oven, stirring every 1-2 minutes, until toasted, 6-8 minutes. Remove from the oven to cool.

In a large saucepan, combine the cream, coconut milk, eggs, sugar, flour and salt. Whisk until smooth. Place over medium heat and cook, stirring frequently, until it comes to a boil. Let it cook at a boil for 1-2 minutes, then remove from the heat and stir in the vanilla extract. Stir in 3/4 cup of the toasted coconut, then pour into the crust. Refrigerate until set up, about 4 hours.

Beat the cream until it starts to thicken, then slowly add the sugar. Continue to beat until you have stiff peaks. Spread the cream over the top of the pie, and top with the remaining 1/4 cup of toasted coconut.