• Equipment: A 9-inch pie pan

For the crust and topping

• Preheat oven to 325°F. Process shredded coconut, almonds, oats, and brown sugar in a food processor until very finely chopped, about 2 minutes. Add egg white and salt and pulse until dough begins to form a ball.
• Using damp fingers, press dough into bottom and 1" up sides of pie pan; smooth with a flat-bottomed measuring cup.
• Bake crust until evenly browned and toasty-smelling, 20–25 minutes. Let cool.
• Meanwhile, toss coconut flakes, maple syrup, and turmeric on a small rimmed baking sheet until coated. Bake coconut topping until golden brown, about 5 minutes. Let cool. Do Ahead: Topping can be made 1 day ahead. Store in an airtight container at room temperature.

For the filling

• Bring coconut milk, cardamom, cinnamon sticks, ginger, pepper, and 1½ tsp. turmeric to a simmer in a large saucepan over medium heat. Remove from heat, cover, and let infuse 20 minutes.
• Combine egg yolks, cornstarch, salt, and ½ cup maple syrup in a large bowl. Whisk until very smooth. Stir together remaining ½ tsp. turmeric and 1 tsp. maple syrup in a small bowl; set aside.
• Whisking constantly, strain infused coconut milk through a fine-mesh sieve into egg yolk mixture; discard solids. Return custard to saucepan. Heat over medium and cook, whisking constantly, until custard is thick and bubbling, 3–4 minutes.
• Remove from heat and, working quickly, add coconut oil and stir until smooth. Immediately pour custard into crust, filling as high as the crust allows without spilling over. Drizzle maple-turmeric syrup over and swirl decoratively by dragging the handle of a small spoon or chopstick through filling several times
• Press a large piece of plastic wrap onto surface of pie and cool until set, at least 2 hours. Top with coconut flake mixture before serving.
• Do Ahead: Pie can be made 3 days ahead. Keep chilled.