1. Pre-heat oven to 350 degrees.

Crust:

1. Crush cookies in food processor or by hand. Place the coconut in the food processor with the cookie crumbs and give it a few more pulses. (If you crushed the cookies by hand, just give the coconut a rough chop by hand._ Mix cookie crumbs, coconut, flour and melted butter in a bowl and press into a 9″ deep dish removable tart pan, or 9′” deep pie dish. Press well into dish. Bake for 10 minutes. Remove from oven and refrigerate for at least an hour or until cool to the touch.

Pie Filling:

1. Beat cream cheese and condensed milk until smooth. Add lime juice and mix well. Stir in sour cream.
2. Whip the 1 cup whipping cream and fold into the lime filling. Pour into chilled crust and cover with plastic wrap and refrigerate at least 2-3 hours or until set.

Topping:

1. Whip the other one cup of cream with the sugar and either pipe on or spread on top of the pie.