For the Pie Filling:
Two 14-ounce cans sweetened condensed milk
1½ cups Key lime juice
8 egg yolks
For the Crust:
¾ cup (1½ sticks) unsalted butter
2 cups graham cracker crumbs
1 cup unsweetened shredded coconut, toasted
½ teaspoon kosher salt
For the Whipped Cream:
2 cups heavy cream
2 teaspoons confectioners’ sugar
2 teaspoons grated lime zest
1. Preheat the oven to 350°F. Make the filling: Whisk the condensed milk, lime juice, and egg yolks together. Set aside.
2. Make the crust: In a medium saucepan, cook the butter over medium heat until it begins to brown and smells like caramel. Remove from the heat and add the graham cracker crumbs, toasted coconut, and salt; mix together well.
3. Set eight 8-ounce canning jars on a baking sheet. Spoon 2 tablespoons of the crust mixture into each jar; do not pack down. Bake for 5 minutes, then remove the jars. Divide the filling among the jars and bake for 12 to 15 minutes or until the center of the filling is just set. Transfer to a wire rack and let cool completely.
4. Using a mixer with the whisk attachment, whip the heavy cream with the sugar until soft peaks form. Top the cooled pie jars with the whipped cream and lime zest. Serve immediately.
NOTE: To make one large tart instead of individual pies, press the crust mixture evenly into a 12-inch tart pan. Bake for 5 minutes. Add the filling and bake for 25 to 30 minutes or until the center of the tart barely moves when shaken. Transfer to a wire rack and let cool completely. Top with the whipped cream and lime zest and serve.