Pre heat oven to 350 degrees, F

In the bowl of a food processor, pulse the coconut, graham crackers and gingersnaps until they resemble coarse sand. Pour in the melted butter and salt. Pulse again until the mixture resembles wet sand. Using the back of a measuring cup, press the crumb mixture into a 9" pie plate and up the sides until the crust is smooth and evenly distributed. Bake at 350 degrees for 5 minutes. Let cool completely on a wire rack.

In a medium bowl, whisk the egg yolks, condensed milk, ginger and lime juice until thick and smooth. Pour into the cooled pie shell. Bake at 350 degrees for 5 minutes. Cool completely on a wire rack. Once cooled, cover loosely with plastic wrap and chill in the fridge at least 4 hours or overnight.

Once the pie is cooled, prepare the whipped cream topping. In the bowl of a stand mixer, whip the heavy cream, sugar and vanilla paste on medium low for 1 minute. Increase the speed to high. Whip until thick. With a scraper, spoon the whipped cream into a piping bag fitted with an Ateco 849 tip and another bag with a Wilton 1M tip. Pipe decorative florets onto the chilled pie. Garnish with sliced lime or lime zest. Serve chilled.