Preheat oven to 325ºF.

Spray a 9" pie plate with cooking spray.

Combine coconut and melted butter and mix thoroughly.

Press onto the bottom and up the sides of the prepared pie plate.

Bake for 15-20 minutes or until coconut is golden. Cool on a wire rack while making the filling.

In a small bowl whisk the egg yolks; set aside.

In medium saucepan whisk together sugar, cornstarch, and salt.

Whisk in coconut milk and lime juice until smooth.

Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil.

Remove from heat.

Gradually whisk about 1 cup of the hot pudding mixture into the egg yolks, then whisk the egg yolk mixture back into remaining pudding mixture and return to the heat.

Bring back to a boil and cook for 1 minute, stirring constantly.

Remove from heat and add the butter and optional food coloring, stirring until smooth. Immediately pour filling into the baked coconut crust. Cool at room temperature, then refrigerate until serving time.

Whip cream and sugar until soft peaks form, then spoon or pipe onto the chilled pie and decorate with lime zest, if desired.