For the crust:

• Preheat the oven to 350 degrees Fahrenheit.
• Place the vanilla wafers in a food processor and process until they are fine crumbs. Add the shredded coconut, lime zest and salt (and brown sugar if not using sweetened shredded coconut.) Pulse until fully incorporated, with no chunks. Add the melted coconut oil and pulse until combined. Press the mixture into the bottom and side of a prepared pie pan, forming a uniform crust around the edge. Bake the crust until set and golden, about 10 minutes. Remove it from the oven and let it cool until room tempereature. If pressed for time, feel free to cool it off in the freezer.
• For the filling, use an electric mixer with whisk attachment (or a hand whisk) to whisk together the condensed milk, lime juice, coconut cream, salt and egg yolks. Mix on high speed until smooth and thick. If using a whisk, whisk quickly, until smooth and thick (5 minutes or so.
• Pour the mixture into the crust. Gently lift the pan up and set it down again to pop any air bubbles (you can skip this if you don't mind having a few bubbles like my pie did) and bake for 15-20 minutes, until set and the center is only slightly jiggly. Place the pie into the fridge and let it set for at least 4 hours, until chilled and firm.
• Top with dollops of whipped coconut cream (homemade or pre-made) around the edges of the pie, closest to the crust. Add lime zest and lime wedges. Finish off the pie with some more shredded coconut.