For the coconut-cracker crust, in a bowl, stir together 1 cup coconut, the graham cracker crumbs, and melted butter. Press onto bottom and side of a 9-inch pie plate. Bake in a 350 degree F oven for 10 minutes. Remove from oven; cool.
For filling, in a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally.
Meanwhile, in a large bowl, combine the egg yolks, granulated sugar, and flour. Beat with an electric mixer on medium-high speed until combined. Gradually stir 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining mixture in saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes more.
Remove from the heat. Stir in the 2 tablespoons creme de cacao and the 1 tablespoon butter. Cover the surface with clear plastic wrap. Cool.
Meanwhile, in a small saucepan, melt white chocolate with the 1 tablespoon cream over low heat, stirring constantly. Spread onto bottom and side of pie crust. Chill in the refrigerator until chocolate is firm.
Pour filling into crust. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.
In chilled bowl, beat the 2 cups whipping cream, the powdered sugar, and the 1 tablespoon creme de cacao until stiff peaks form (tips stand straight), if you like. Swirl whipped cream over chilled filling.* Cover and chill in the refrigerator for 30 minutes. Garnish with toasted coconut or white chocolate curls. Makes 8 servings.
If pie isn't served all at once, top only the pieces to be served with whipped cream. Refrigerate remaining whipped cream and pie separately.