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.