Heat oven to 400º. Combine the cookie crumbs, macadamia nuts and sugar in a small bowl. Mix in the melted butter with a fork, then pour the crust mixture into a 9-inch pie plate. Using the bottom of a drinking glass, press the mixture onto the bottom and up the sides of the pie plate. Bake the crust for 5 minutes, then remove from the oven and cool to room temperature.

Using an electric mixer, beat the cream cheese on medium-high speed until smooth. Reduce speed to low and gradually pour in the milk, lime zest and lime juice. Increase speed to medium and continue beating until the mixture is thoroughly combined. Transfer the filling to the crust and cover with plastic wrap. Refrigerate for at least 4 hours.

When ready to serve the pie, beat the cream on high speed until soft peaks form. Spoon or pipe onto the chilled pie, then top with macadamia nuts (or toasted coconut). Place lime slices atop the pie as desired.