Pre-heat your oven to 350 degrees

Prepare your crust first by processing the coconut and nilla wafers in a food processor until they are finely ground like bread crumbs and transfer to a bowl

Melt 4 to 6 tablespoons of butter and drizzle over the bowl of nilla wafers, brown sugar and coconut and mix until it just begins to come together

Transfer the crust mixture to your pie tin and firmly press along the bottom and sides to form your crust

Bake your pie crust in your pre-heated oven for 10 to 12 minutes, then remove from the oven and set aside to cool

Next, prepare the papaya mousse

Prepare the papaya by peeling off the skin and removing the seeds

then chop the papaya to into small cubes, measuring out 2 cups of cubes for the recipe

Add the 2 cups of papaya cubes and sugar to a blender and make a smooth puree

The puree should measure about a cup

In a separate bowl, whip the heavy cream until soft peaks form

Then transfer the papaya puree to the whipped cream and fold everything together

Let the mousse set in the refrigerator for at least an hour while you prepare the passionfruit curd

Reduce your oven to 325 degrees for the passion fruit curd

In a medium, heavy-bottomed saucepan, add the egg yolks, whole egg, sugar, vanilla extra, and passion fruit puree and whisk together, make sure its fully combined (you can also blitz in a food processor or blender)

Gently heat over medium-low heat, whisking constantly, until the mixture has thickened, about 7-10 minutes

When finished, immediately pass through a fine mesh strainer and stir in the cubed butter

Pour the passion fruit curd into the pie shell and bake until the curd sets, about 12-15 minutes

To see if it’s set, gently tap the edge of the pan to see if the center jiggles. If it doesn’t jiggle, it’s set.

Let it cool to room temperature

Once cool, top with the papaya mousse and lime zest

Refrigerate for two or three hours to set (make sure to give the papaya mouse enough time to set, it may take longer)