Grease a 9 inch pie plate with a small amount of coconut oil and set aside.
In a food processor, pulse the pecans. Then add the coconut flakes and oatmeal. Process until mixture is just a bit crumbly.
Add the dates and coconut oil. Blend until the mixture sticks together.
Press the crust mixture into the bottom of a 9 inch pie plate. Place the crust in the fridge while you prepare the filling.
For the filling:
In a mixing bowl, combine the coconut cream, coconut milk, maple syrup, lime juice, cornstarch, lime zest, and vanilla until smooth.
Pour the filling into the prepared pie crust, and refrigerate for at least 4 hours (or leave overnight) to set.
Garnish the pie with slices of lime and lime zest, if desired.
Notes
If you prefer, you can use the key lime filling with a store bought prepared pie crust of your choice. It works well with a graham cracker crust. Any ready to eat crust is fine.