Preheat oven to 400 degrees. Prepare pastry and refrigerate until firm enough to roll, about 1 hour. Line deep pie pan with regular tin foil after you refrigerate and fill with beans to top. Bake on center rack for 15 minutes, remove foil with beans and paint bottom of crust with reserved egg whites. Lower temp to 375 degrees and return to oven to bake uncovered for 15 -17 minutes. If you see the bottom starts to puff, just prick with fork. Cool
Combine eggs and egg yolks in large bowl and beat with electric mixer, gradually adding sugar. Add heavy cream, light cream, vanilla, coconut extract and salt and beat briefly. Stir in coconut. Ladle filling into the cooled pie shell.
Place pie on center oven rack and bake until top is golden brown and custard is set, 50-55 minutes. Rotate halfway through baking time. Check doneness with wooded skewer, pie should jiggle as a whole and not in waves. Remove from oven and let cool.
For Garnish, place bowl and beaters in refrigerator while pie is cooling. When cooled, beat heavy whipping cream with dry pudding mix until peaks stand up. This shouldn't take long at all if your bowl and beaters are cold. Pipe with pastry bag of dollop on top and finish with toasted coconut. ENJOY!