Preheat the oven to 450ºF. Roll the pie crust out and press into a 9-inch pie dish. Sprinkle the coconut over the bottom of the dish and gently press into the dough. Prick the crust generously with a fork. Bake the crust until golden brown, 9-11 minutes. Remove from the oven to cool. Reduce the oven heat to 425ºF.

In a small bowl, combine the flour and sugar. Cut the butter into the mixture with a fork or a pastry cutter until the mixture resembles coarse crumbs. Stir in the coconut. Spread the mixture out onto a baking sheet. Bake until light golden brown, stirring every minute, for 4 to 8 minutes.

In a medium saucepan, combine the pudding mix, sugar, lime juice, and egg yolks. Whisk together to combine. Whisk in the water. Place the mixture over medium heat and cook until it comes to a boil, stirring constantly. Remove from the heat and add the lime zest.

In a small bowl, pour 1/2 cup of the pudding mixture over the white chocolate chips. Stir the mixture until the white chocolate chips have melted.

In another bowl, beat the cream cheese until light and fluffy. Add the white chocolate chip mixture and beat until smooth. Spread the mixture into the bottom of the pie crust.

Stir the sour cream into the remaining pudding mixture. Spread the mixture over the cream cheese layer. Cover with a piece of plastic wrap and refrigerate at least 2 hours, up to overnight.

When ready to serve, place the cream in a small bowl and beat until it starts to thicken. Add the powdered sugar, then continue to beat until stiff peaks form. Pipe the whipped cream around the edge of the pie. Pile the reserved streusel in the middle. Garnish with lime slices, if desired.