To Make the Crust:
Preheat the oven to 350 degrees F. To a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter; it should feel like wet sand. When thoroughly mixed, add to your 9-inch pie dish. Press the crumbs up the sides and all over the bottom of the dish until you have an even layer of crust.
Transfer to the oven to bake for 10 to 12 minutes, until lightly golden brown. Remove and set aside and allow to cool completely.
To Make the Filling:
Turn the oven down to 325 degrees F. Start this process by scooping out three tablespoons of the coconut cream that's sitting at the top of the can of coconut milk. Transfer this coconut cream to the refrigerator (we’re going to use it as part of the topping!).
Whisk together the remaining coconut cream (if any) and coconut milk together (you can do this in the can). Make sure the clumps aren't super large, some small clumps are ok.
In a large bowl, whisk together the coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk and salt. Again, little clumps are ok, but big clumps, not ok--break them up with a fork if they're throughout.
I found it easiest to add the filling to the pie dish when it was in the oven—no spillage! Place the pie dish with the crust on a baking sheet and transfer to the middle rack of the oven.
Pour in the filling, close the door and allow to bake for 45 to 50 minutes, until the top is firm to the touch yet still a wobbly. Remove from the oven and cool for about 10 minutes. Transfer it to the fridge so it can set for at least 2 hours. It’s a long time to wait but it’s well worth it! If you can do it overnight, even better! The colder the better.
Since the oven is already hot, we’re going to toast some coconut flakes.
To a small baking dish, add the coconut flakes and allow to toast for about 5 minutes in the oven, until lightly golden brown. Set aside.
To Serve the Key Lime Pie:
Right before serving, make the topping. By now the coconut cream should be very cold. Add the coconut cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment; beat until smooth, about 2 minutes.
With the mixer running, pour in about 2 tablespoons of heavy cream (eyeball this measurement) and beat until incorporated. Slowly incorporate the rest of the heavy cream until smooth and medium peaks form, about 2 minutes. Just an FYI, you don't want over-beaten whipped cream so do not walk away!
Pour the whipped cream on top of the pie and spread it around--get artsy with it. Sprinkle the toasted coconut flakes on top and slice and serve.