Place 1 1/2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/2 tablespoon of sugar in a food processor and pulse a few times to mix.

Add 6 tablespoons of diced, very cold, unsalted butter as well as 2 tablespoons plus 2 teaspoons of very cold vegetable shortening. Pulse 8-12 times until the butter is the size of peas.

Pour 3-4 tablespoons of ice water into food processor while it's running until the dough starts to form a ball.

Dump the dough onto a lightly floured surface and wrap in plastic wrap.

Refrigerate for 30 Minutes.

Preheat oven to 450ºF.

Roll pie crust into a 9-inch pie dish and sprinkle 2-3 tablespoons of sweetened, shredded coconut onto the bottom of the dish and gently press into the dough. Prick the crust with a fork.

Bake until golden brown, 9-13 minutes. Remove from the oven to cool.

Reduce the oven heat to 425ºF.

In a small bowl, combine 1/4 cup of all-purpose flour and 1/4 cup sugar.

Cut 1 tablespoon of butter into the mixture with a fork until the mixture resembles coarse crumbs. Stir in 1/4 cup of sweetened, shredded coconut.

Spread the mixture onto a baking sheet and bake until light golden brown, stirring every minute, for 4 to 8 minutes.

In a medium saucepan, combine 1 (2.9 oz) package lemon pudding and pie filling (not instant), 1/2 cup sugar, 3 tablespoons lime juice, and 2 egg yolks. Whisk together to combine, add in 2 cups of water.

Place the mixture over medium heat and cook until it comes to a boil, stirring constantly.

Remove from the heat and add 1 teaspoon lime zest.

In a small bowl, pour ½ cup of the pudding mixture over 1 cup white chocolate chips stirring until the white chocolate chips have melted.

In another bowl, beat 1 (8oz) package of 1/3 less fat cream cheese until light and fluffy.

Add the white chocolate chip mixture and beat until smooth.

Spread the cream cheese mixture into the bottom of the pie crust.