6 tb Flour
1/2 c  Sugar
1/4 ts Salt
1 3/4 c  Milk
1 c  Coconut
1 ts Grated lime zest
2    Egg yolks
1 tb Rum
1/4 ts Coconut extract
Crust:
1 c  Graham crumbs
1/3 c  Coconut
1/4 c  Sugar
3 tb Unsalted butter
1/2 c  Heavy cream
1 tb Sugar
1/4 c  Coconut for topping

Preheat oven to 350. Prepare cream filling: Combine flour, sugar &
salt in med saucepan until blended. Gradually whisk in milk. Stir in
coconut & zest. Cook over med heat, stirring constantly, until mix
comes to a simmer; simmer 2 minutes. Beat together yolks & rum in
bowl. Stir some of the hot milk mix into yolk mix. Stir egg mix back
into milk mix in pan. Cook over med heat just until mixture comes to
simmering. Remove pan from heat. Stir in extract. Scrape filling into
bowl, cover with plastic wrap & let cool. Meanwhile, prepare crust:
Place crumbs, coconut & sugar in food processor. Whirl until coconut
is coarsely chopped. Add butter. Whirl until mixture is coarse meal.
Scrape into 9″ pie pan. Press over bottom & up sides. Bake shell in
preheated 350 oven for 8-10 minutes. Cool completely. Scrape cooled
filling into shell. Chill at least 5 hours or overnight. Beat heavy
cream with sugar until stiff peaks form. Spread coconut on baking
sheet. Run under broiler until toasted, about 1 minute. Pipe cream
over top of pie. Garnish with toasted coconut.

Cream Filling: