Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Combine crumbs, coconut, sugar, and butter in a medium bowl. Use your hands to mix evenly until the mixture resembles wet sand.
Press crumbs into the bottom and sides of a 9.5-inch deep-dish pie plate.
Bake for 10-12 minutes or until the edges start to turn golden brown.
Move the crust to a wire rack to cool while you make the key lime filling; keep the oven on.
FOR KEY LIME PIE FILLING:
Whisk together sweetened condensed milk, egg yolks, and lime juice in a medium bowl until smooth.
Pour mixture into baked graham cracker crust. Bake for 30-35 minutes or until the pie jiggles slightly. Turn off the oven and leave the pie in for another 5 minutes.
Move pie to wire rack and cool completely, about 2-3 hours.
FOR WHIPPED CREAM TOPPING:
Add heavy cream and powdered sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat mixture until stiff peaks form.
Cut cream cheese into eight pieces and set mixer to low. Slowly add cream cheese, piece by piece, and mix until fully incorporated.
TO FINISH PIE:
Spread whipped cream evenly over the pie. You can even pipe rosettes with a Wilton 1M tip.
Garnish with toasted coconut and lime slices (optional).