1 1/2 cups finely crushed graham crackers
7 T unsalted butter, melted
3 T sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a pie dish with non-stick cooking spray.
In a small bowl, stir together all crust ingredients. Press into the bottom and sides of pie dish. You can use a metal measuring cup or small glass to help press firmly up the sides. Bake for 10 minutes. Remove from oven and let cool on wire rack.
3 large egg yolks, room temperature
One 14-oz. can sweetened condensed milk
1/2 cup key lime juice
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut, plus extra for garnish
In a large stand mixer bowl with whisk attachment, beat the egg yolks until pale and fluffy, about 3 minutes. Slowly pour in the sweetened condensed milk and beat for 5 minutes. Add the key lime juice and vanilla extract and mix until incorporated. Scrape down the sides of bowl and mix. Remove the whisk attachment and stir in 1 1/2 cups shredded coconut. Pour filling into cooled crust.
Bake for 15 minutes, or until filling is set. Place some coconut on a sheet pan to toast while the pie is baking, which will take about 10 minutes. Remove pie from oven and let cool to room temperature on wire rack. Cover with plastic wrap and refrigerate for 4 hours.
When ready to eat, you can make the whipped cream.
1 cup heavy whipping cream
3 T granulated sugar
In a stand mixer bowl with whisk attachment, beat together the heavy cream and sugar until stiff peaks form. Pipe or spread onto pie. Garnish with toasted coconut. Store in the refrigerator.