To make Crust: Preheat oven to 180ºC.
Place butter, zest and sugar into TM bowl and melt 3 min/100ºC/speed 1.
Add flour, salt and nuts and mix 15 sec/speed 6.
Using the MC, press mixture into the base and sides of a 23cm pie plate and bake for 20 minutes. Remove from oven and leave to cool completely.
To make Filling: Place coconut cream, coconut milk, sugar, salt, vanilla and cornflour into TM bowl and blend 5 sec/speed 6. Cook 8 min/80ºC/speed 4, then cook further 2 min/100ºC/speed 2. Pour into pie crust and chill for several hours until set.
To make Topping: Place cream into clean, dry TM bowl and whip 10-20 sec/Butterfly/speed 4 or until stiff peaks form.
Top cold pie filling with whipped cream and garnish with chocolate curls and shredded coconut.