Heat 4 tablespoons butter in a 10-inch non-stick skillet over medium-high heat. Add the pecans and cook, stirring constantly, for 2 minutes. Place the bread in a food processor and pulse until it turns into fine crumbs. Add the pecan butter mixture and process until ingredients are thoroughly mixed. Spray a 9 x 2-inch glass pie plate with nonstick cooking spray. Add the crust mixture. Press on the bottom and up the sides (1/2 inch up the sides). Refrigerate for 15 minutes. Preheat the oven to 350 degrees. In a large mixing bowl, place the eggs, sweetened condensed milk, 3 tablespoons melted butter, 1 teaspoon vanilla and salt. Whisk the ingredients until well incorporated. Stir in the flour and mix well until smooth. Add 1 cup coconut and stir until blended. Pour the filling on top of the bread-pecan crust. Place in the oven and bake for 40 to 45 minutes or until the center is set. Remove from the oven and place on a cooling rack. Place the remaining coconut in a 10-inch non-stick skillet over medium heat. Cook, stirring frequently, until the coconut becomes lightly brown. Set aside. In small bowl, mix the sour cream, milk, 1 teaspoon vanilla extract, and sugar until well combined. Sprinkle the cooled toasted coconut over the pie. Serve with the sour cream vanilla sauce spooned on top.