For the crust, combine 1 egg white, coconut, sugar, butter and salt until well mixed. Add another egg white if needed so mixture sticks together when pressed between fingers. Press mixture into a greased pie plate and bake at 325°F for 15-20 minutes until edges are lightly golden. Allow to cool completely, then brush crust with a thin layer of melted white chocolate along the sides and bottom. Chill until set.

To make the custard, bring the milk to a light simmer in a medium saucepan then remove from heat. Add the lime zest and coconut, cover and let sit for 30 minutes to steep and intensify the flavors.

Meanwhile prepare some of the topping - toast the almonds and the coconut in a dry skillet or in the oven at 325°F on a baking sheet until lightly golden, tossing once or twice. Melt the white chocolate until smooth then stir in the almonds. Spread out on a parchment lined baking sheet, sprinkle with toasted coconut and chill until set. Break or chop into large pieces. Set aside.

To finish the custard, strain the milk mixture and discard the lime zest and coconut. Bring the milk back to a light simmer. In another bowl whisk together the yolks, cornstarch, salt and sugar. Slowly whisk in ½ cup of the hot milk into the egg mixture to temper the eggs (be sure to add the milk very slowly or the eggs will cook and curdle). Once the hot milk has been mixed in, pour the entire mixture slowly back in the saucepan with the remaining milk. Continue to whisk constantly until mixture is thick and bubbling (like a pudding). Remove from heat and whisk in cold butter and lime juice.

Pour custard over crust, spreading to an even layer. Take a piece of plastic wrap and press it directly onto the surface of the custard (this will prevent a skin from forming as it cools). Chill for 2 hours in fridge, or until set.

To serve, remove plastic wrap and spread with whipped cream (you can sweeten it with more sugar if desired, but the white chocolate and the custard should provide enough sweetness), and top with white chocolate/nut pieces.