Crust: 1 1/2 cups flour 1/2 cup + 1TBSP shortening 1 tsp salt 4 tbsp water with 1 tsp vinegar Filling: 1 14oz Can Condensed Milk 9oz cream of coconut 1 cup heavy cream 1 Tsp coconut extract 1/2 tsp vanilla extract 4 large eggs beaten Topping: 4 oz Lime curd 1/2 cups shredded/flake coconut - sweetened Crust: Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture. Form into one disk and refrigerate. Roll out into 9 in pie pan. Prebake crust at 425 for 20 minutes. Filling: Blend eggs with rest of ingredients and pour into prebaked crust. Bake at 300 degrees on bottom 3rd rack for about 1 hour Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.