In a food processor whizz up the coconut oreos with the dessicated coconut
Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
To make the lime filling whisk together the egg yolks and the zest of the limes until the mixture thickens
Then add the can of condensed milk, and whisk again for 5 minutes
Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
Store leftovers in the fridge