In food processor, combine lady finger cookies, soaked dates and toasted coconut flakes. Pulse until cookies are broken into crumbs. Add water, pulse again until mixture is slightly moist and crumbly.

To 9-inch pie pan, add crust mixture and press evenly into bottom and sides. Place in fridge to chill.

In clean food processor, combine all filling ingredients and pulse until smooth.

Pour filling into pie crust and refrigerate pie at least 2 hours before serving.

Serve with whipped cream, if desired. Consume within 2 days.