Prepare the pie crust as directed. Cool completely. Leave oven on 190°C.
To make the filling, place the coconut milk and sugar into the Thermomix bowl and cook 45 min/Varoma/speed 4/spatter guard until caramelised and sticky.
Add remaining filling ingredients to the Thermomix bowl and blend 10 sec/speed 8.
Place the baked pie shell onto a tray in the oven and pour the filling mixture into the shell. Push into the oven and bake until just set in the centre, about 40-45 minutes depending on the accuracy of your oven temp.
Transfer to a cooling rack and allow to cool completely.
Before serving, toast the flaked coconut in a hot oven for just a few minutes until well coloured. Remove and set aside.
Place the coconut cream and sugar into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form. Stir through the finely grated lime zest using your spatula.
Top the pie in the centre with the whipped coconut cream and garnish with the toasted coconut.