Crust

Combine the graham cracker crumbs, coconut flakes, brown sugar, cinnamon. Add the melted butter and mix until it has the consistency of wet sand. Press the mixture into your pie dish. Set aside.

Key Lime Filling

Preheat oven to 350°.

Whisk the egg yolks in a medium bowl. Add the sweetened condensed milk, key lime juice and zest, vanilla extract, tequila, and salt. Whisk until well combined. Pour into the pie dish.

Bake for 20-25 minutes, or until just set. Remove and set aside to cool.

Whipped Cream

Once the pie has cooled slightly, make the whipped cream.

In a standing mixer using the whisk attachment, add the heavy cream, sugar, and coconut rum. Starting on a medium speed, start to whisk the liquid. Once it starts to thicken, increase the speed to high. Continue to whisk for about 5 minutes, or until stiff peaks form.

Spread the whipped cream over the pie. If desired, put more lime zest over the top.

Refrigerate about 4 hours before serving.

Enjoy!