Note- its best to make the pie at least a day ahead of time and make the lime coconut cream on the second day.

Preheat oven to 350F.

Generously grease a 9-inch tart pan with coconut oil.

Crust

In a medium bowl, whisk together the flour and shredded coconut, and salt. In a separate bowl combine the maple syrup and coconut oil. A little bit at a time, add the dry ingredients to the wet, stirring until a dough forms. Gently press the dough into the pan and bake for about 12 minutes. Until light golden brown. Allow it to cool completely.

Filling

In a large bowl whisk together the eggs and maple syrup, add the coconut milk, lime juice and zest, and arrowroot powder and whisk until completely smooth.

Cover the edges of the pie crust with aluminum foil to prevent the crust from getting overcooked. Reduce the oven temperature to 325F. Pour the filling into the crust. Bake for 30 to 40 minutes, until the pie is set the edges and barely jiggly in the middle. Refrigerate for at least 8 hours. Top with lime coconut cream just before serving.

Lime Coconut Whipped Cream

Remove the solid coconut cream that has risen to the top of the can and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken, and peaks begin to form. Add lime zest. The remaining coconut water can be added a teaspoon at a time if the whipped cream is too thick. Otherwise, it can be discarded.

Using a rubber spatula slowly fold in the maple syrup and vanilla. Transfer the cream to a metal or glass bowl cover and refrigerate until ready to use.

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).

Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.

Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.

Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.