On Day One I made a graham cracker crust. On Day Two I made the coconut cream: whipping cream and shredded coconut, heated and reduced by about half, then cooled and spread onto the crust. Next came the lime filling: whipped egg yolks, sweetened condensed milk, juice from fresh key limes, poured over the coconut cream. That whole insanely rich assemblage was then baked just until set, and refrigerated for a day. On Day Three I whipped the egg whites with sugar and more shredded coconut and dolloped them on top of the pie base. A quick (although ultimately not quick enough - see photo) run under the broiler, and then back into the fridge for a short time.
My oh my. So good. Like sunshine - extremely rich and decadent sunshine - in a slice.