Preheat oven to 350 degrees F. Grease a 9 inch pie dish.
Combine graham crackers, pecans, sugar, salt and coconut in food processor; process into crumbs. Pour in the butter and pulse until crumbs are moistened. Press into pie plate covering bottom and sides and bake for 10-12 minutes. Cool.
Prepare filling. In the same food processor bowl you used for the crust, combine softened cream cheese and softened butter and process until smooth. Scrape side of bowl and add condensed milk, lime zest and bottled lime juice; process until smooth. Taste and make sure it’s sour enough, then add more juice/zest if desired. Pour into the cooled pie shell. Chill for at least 5 hours.
A few hours from serving time, whip the cream until stiff peaks form, then beat in sugar and vanilla. Put cream in a zipper bag, snip off the corner and pipe cream around edges of pie.
** You could skip making the crust and use a store bought graham cracker or vanilla crust if you are in hurry. If you do this, you can make the whole pie using a mixing bowl and a hand-held mixer.