This pie is similar to Sittin' on the Sandbar Key Lime Pie, but has a graham cracker crust and a dash of Boyajian lime oil.
Notes: I used an Emile Henry pie dish and found that my pie took an extra 10 minutes longer to cook, so I probably cooked it for 40 minutes. In a regular glass pie dish, it should only take 30. For the cream of coconut, I used ½ of a 15 oz can. Make sure to empty the can into another container and stir it really well before using. Coco Lopez separates in the can.