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Preheat the oven to 350°F. Lightly grease a 9-inch pie plate with coconut oil.
Prepare and bake your Gluten Free Graham Cracker Crust for 6 minutes. Transfer to a wire rack to cool.
While the crust is cooling, whisk the egg yolks and lime zest on high speed for 2-3 minutes. The mixture will lighten in color and thicken. Gradually add the sweetened condensed coconut milk and continue to whisk for 1 minute. Stir in the lime juice and tapioca flour and whisk until no clumps remain.
Pour the filling into the crust and bake for 20-30 minutes on the center rack, or until the filling has just set, though still wobbly in the center. The center should read 145°F. Please make sure to check the temperature! If you pull it out too early, it will not set.
Let the pie cool to room temperature, then place it in the refrigerator to set for 5-6 hours.
Freeze the pie for 30 minutes prior to serving to help with even slicing and serving. Decorate with coconut whipped cream and serve!