Key Lime-Coconut Pie

Directions

1. 1
   For the pie: Preheat the oven to 325 degrees F.
2. 2
   Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes.
3. 3
   Cover and set aside at room temperature for 20 minutes.
4. 4
   Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs.
5. 5
   Add the butter and process until the mixture just comes together.
6. 6
   Pat onto the bottom and sides of a 9-inch glass pie plate.
7. 7
   Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
8. 8
   Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes.
9. 9
   Remove and let cool to room temperature, about 1 hour.
10. 10
    Cover the surface and refrigerate until chilled and set, about 3 hours.
11. 11
    For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
12. 12
    To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.