Wow. That is all I have to say. Coconut macaroon crust brushed with melted chocolate and filled with coconut cream custard. If you really want to take this dessert over the top, go ahead and crumble toasted almonds stirred with melted chocolate and then dusted with toasted coconut. Add a big dollop of homemade whipped cream and you're done. Really. This is a show-stopping dessert that does take time to make, but with every bite, you will know why it is worth the effort.
For the crust: Preheat oven to 325 degrees. Lightly coat a 9" pie pan with non-stick spray. In a large bowl, lightly mix egg white, coconut, sugar, butter and salt with a rubber spatula until evenly combined and it becomes a paste-like mixture. (Do not wash this bowl yet, but just set it aside as you will use it later.)
For the custard: In a medium saucepan, bring lime zest, milk and coconut milk to a simmer. Cover, remove from heat and let steep for 30 minutes.
Meanwhile, with the oven still on, place the coarsely chopped almonds on a rimmed baking sheet and place in the oven for 6-8 minutes. Add the shredded coconut to the baking sheet and continue baking for another 4-6 minutes, or until the coconut is toasted and golden and the almonds are fragrant and slightly darkened. Remove from the oven and set aside.
Melt chocolate in a bowl. Place a piece of parchment paper on the counter. Stir the almonds into the melted chocolate and pour onto the parchment paper. Sprinkle the toasted coconut over the chocolate covered almonds and refrigerate until chilled through, about 10 minutes. Coarsely chop the topping, cover and place back in the refrigerator until ready to serve.
Remove the lime zest pieces from the milk mixture and discard. Return milk mixture to a simmer. In that same bowl you made the crust in, place the egg yolks, cornstarch, salt and sugar and whisk until well blended.
Continue whisking as you add 1/2 cup of the milk mixture to the egg mixture.
Now add the egg mixture to the milk mixture and continue to whisk and cook over medium heat until mixture is thickened and bubbling.
Once it coats the back of the spoon and you can pull your finger through and it doesn't run together, cook it another 1-2 minutes and you are ready.
It will look like a thick pudding at this point. Remove from the heat and whisk in the butter and lime juice. Let custard cool a bit, stirring occasionally.
Pour custard into the chocolate macaroon crust and chill until set, about two hours. (If you want to avoid the pudding "skin" affect, place a piece of plastic wrap directly onto the filling. I prefer no plastic because it invariably messes up the pretty top, but it is up to you.)
Just before serving, whip the heavy cream and sugar until medium-stiff peaks form. If you are serving the pie to a group of people, spoon whipped cream over the custard leaving just about 1" border from the crust and swirl decoratively. Sprinkle chocolate-almond-coconut mixture around the edge of the pie.
Refrigerate any leftover pie and it will keep for up to three days.