Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.

Bake the crust for 10 minutes until lightly golden and fragrant, then set aside to cool slightly.

In a large bowl, whisk the egg yolks and lime zest together for 2 minutes until slightly thickened and pale.

Whisk in the sweetened condensed milk until fully combined.

Slowly pour in the Key lime juice and the grated ginger, whisking gently until the mixture is smooth.

Pour the filling into the pre-baked crust and smooth the top with a spatula.

Bake for 15 minutes, or until the filling is set but still slightly jiggly in the very center.

Remove from the oven and allow to cool completely on a wire rack, then refrigerate for at least 3 hours to set.

Before serving, whip the heavy cream and powdered sugar together until stiff peaks form, then spread or pipe over the chilled pie.