Preheat your oven to 350°F (175°C). In a mixing bowl, crumble the gluten-free graham crackers and combine with melted vegan butter until moistened. Press into a 9-inch pie dish and bake for 10 minutes until golden.

In a large mixing bowl, whisk together sweetened condensed coconut milk, egg yolks, fresh key lime juice, lime zest, and tapioca flour until smooth and well combined.

Pour the filling into the pre-baked crust and bake at 325°F (160°C) for 18-20 minutes. The center should jiggle slightly.

Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight. Serve chilled with dollops of coconut whipped cream and extra lime zest.