Preheat your oven to 350°F (175°C). Place your frozen deep dish pie crust on a baking sheet.

Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat until golden brown, about 4-5 minutes. Let it cool slightly.

In a large mixing bowl, whisk together 1¼ cups of cream of coconut, ½ cup of light brown sugar, 1 tablespoon of all-purpose flour, and ½ teaspoon of salt until smooth.

Gradually whisk in 3 lightly beaten large eggs and ½ teaspoon of coconut extract until fully incorporated.

Fold in 1½ cups of chopped pecans and half of 1 cup of sweetened shredded coconut into the filling mixture.

Pour the filling mixture into the prepared pie crust and smooth the top.

Bake for 35-40 minutes until set in the center and slightly dull on top. Cover with foil if it browns too quickly.

Let the pie cool completely at room temperature, then refrigerate for at least 2 hours.

Toast the remaining shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden brown.

Slice the chilled pie and top each piece with toasted coconut and whipped cream before serving.