Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
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