• Preheat the oven to 325 degrees Fahrenheit.

Filling

• In a medium bowl, whisk together the egg yolks, condensed milk, lime zest, lime juice, and vanilla until smooth and thickened. Set aside for about 20 minutes while you prepare the crust.

Crust

• In a food processor combine the graham crackers, coconut flakes, and brown sugar and pulse until they are fine crumbs. Add the melted butter and pulse again until the mixture resembles damp sand.
• Press the crust into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden brown.
• Add the thickened filling to the partially baked pie crust and bake for another 15-20 minutes, until the filling is mostly firm but still jiggles slightly in the middle. Remove from the oven and let cool to room temperature before chilling in the refrigerator for about 3 hours.

Coconut Whipped Cream

• Combine the whipped cream, cream of coconut, powdered sugar, and vanilla in a large bowl. Beat with a hand mixer until it forms soft peaks.
• Top the chilled pie with the coconut whipped cream and garnish with toasted coconut before serving.