Coconut and lime pie

I haven't made any pies for a while, but I had this one sitting around for a few months (the recipe that is, the pie disappeared pretty quickly). It's similar to the last pie I posted here, but uses coconut and lemon instead of straight lime. And it's delicious.

Make a base by blitzing a packet of shortbread biscuits (or just any sort of plain-ish biscuit) and 150g melted unsalted butter, along with 50g of caster sugar. If you don't have a food processor, then just smash the biscuits up with a rolling pin or something and mix with the butter and sugar. Press it into a pie or cake tin and use a spoon to smooth it over. Bake for about 10 minutes in the oven at 175 celcius to set the base.

For the filling:
Whisk a tablespoon of grated lemon zest with 4 egg yolks, a can of condensed milk and half a cup of lemon juice. Add a cup of coconut cream, and about 1/2 cup of shredded coconut. Make sure it's all mixed in well, then pour over the base and bake at 175 celcius (350 fahrenheit) for about 20-30 minutes. The pie should look set, but still jiggle slightly in the middle when you shake it (gently...).

This is pretty tasty by itself, but really good with a bit of whipped cream.