STEP 1Combine all crust ingredients in large bowl; mix until combined. Press into ungreased 9-inch pie plate. Refrigerate 30 minutes.
STEP 2Heat oven to 350°F.
STEP 3Bake crust 10-12 minutes or until lightly golden brown. Cool completely.
STEP 4Whisk coconut milk, milk, and eggs together in medium bowl. Set aside.
STEP 5Whisk 1 cup sugar and cornstarch together in 4-quart saucepan. Slowly whisk in milk mixture. Bring mixture to a boil over medium heat, whisking constantly. Boil 1-2 minutes or until mixture has thickened. Continue whisking. Remove from heat. Add 1/4 cup butter, salt and almond extract, stirring until butter has melted. Add 1 cup coconut.
STEP 6Pour into prepared crust. Cover with plastic food wrap. Refrigerate 3 hours or until set and chilled.
STEP 7Beat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Spread whipped cream in center of pie. Sprinkle with toasted coconut. Fill center with chocolate candy eggs. Serve immediately.