Preheat oven to 180C. Line the bottom of a 22cm springform cake tin with parchment paper.
Place biscuits and melted butter into a food processor. Pulse until the mixture resembles crumbs.
Transfer the crumbs to the prepared cake tin and press the crumbs into the bottom and up the sides of the tin. Bake the crust for 5 minutes, remove from the oven and set aside.
Make the filling. Drain cashews and add them to a blender with the rest of the ingredients. Pulse until creamy and smooth.
Pour the mixture over the crust and smooth the top using a spatula. Place the pie in the freezer for at least 3 hours or overnight to set.
Defrost for 30 minutes before serving. Decorate with lime slices and coconut flakes. Slice and enjoy!
