Key Lime Coconut Cream Pie 

Ingredients  

1. 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups) 
2. 1/3 cup butter, melted 
3. 4 cups heavy whipping cream 
4. 1/4 cup confectioners' sugar 
5. 1 teaspoon coconut extract 
6. 1 package (8 ounces) cream cheese, softened 
7. 1 can (14 ounces) sweetened condensed milk 
8. 1/2 cup Key lime juice 
9. 1/4 cup sweetened shredded coconut, toasted
10. Sliced key limes, optional 

Directions

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. 
• Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes.

Source: https://www.tasteofhome.com/recipes/key-lime-cream-pie/