Preheat your oven to 350°F. Lightly grease your tart pan with butter or neutral cooking spray.

In the bowl of a food processor, pulse the graham cracker sheets, in batches if necessary, until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs. Add the coconut flakes, sugar, cinnamon, melted butter, and salt and pulse until the coconut and graham crackers are finely ground and the mixture comes together.

Pour the coconut graham mixture into the tart pan and press the mixture evenly into the bottom and sides of the pan. Bake for about 7-8 minutes or until lightly golden. Let cool to room temperature while you prepare the filling.

In a medium bowl, whisk the egg yolks until creamy. Add the sweetened condensed milk, coconut cream, key lime juice, and key lime zest until smooth and fully incorporated.

Pour the coconut key lime filling into the cooled pie crust. Bake 10-14 minutes just until the filling is mostly set, but still a little jiggly in the center. Remove the tart from the oven and let it cool for about 30 minutes on a wire rack at room temperature.

Press a piece of plastic wrap to the top of the filling to prevent a skin from forming. Refrigerate the pie until chilled, about 3-4 hours.

With a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla in a medium bowl until stiff peaks form.

Immediately before serving, spread the whipped cream over the top of the pie and garnish with toasted coconut, lime wedges, etc. Slice and serve immediately. Enjoy!