Preheat oven to 350 degrees.

Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.

Press the crumb mixture into the bottom and up the sides of a greased 9-inch round pie plate.

Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding.

Preheat oven to 350 degrees.

Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside.

Beat egg yolks until frothy.

Add sweetened condensed milk gradually. Leaving the mixer on, add the lime juice and 1 cup of the shredded coconut.

Once combined, pour mixture into the pie crust.

Bake pie at 350 degrees for about 10 minutes or until the filling is set. Allow pie to cool completely. Chill for at least four hours.

In the meantime, toast the remaining 1/3 cup of coconut in a skillet over medium to medium-low heat. Toast the coconut, stirring frequently, until it is lightly browned. Be sure to keep a close eye, as the coconut can burn quickly. Remove skillet from heat and set the coconut aside.

Before serving, sprinkle the cooled toasted coconut over the top of the pie. Garnish with whipped cream and lemon zest if desired.