The sweet & salty coconut-macadamia crust combined with the bright, tangy lime make for a dangerously tempting pie!
In a medium bowl, mix together graham cracker crumbs, macadamia nuts, coconut, brown sugar, and melted butter.
Press into the bottom and sides of a 9-inch pie plate.
Bake at 350 degrees for 10 minutes, or until edges are lightly browned.
Remove to a wire rack to cool.
Meanwhile, prepare filling.
In a large bowl, whisk together sweetened condensed milk, key lime juice, whole egg, yolks, and vanilla.
Pour into pie crust.
Return to oven, and bake at 350 degrees for 12-15 minutes, or until set.
Remove to a wire rack to cool completely.
Chill thoroughly, at least 2 hours.
Garnish with whipped topping (I used a star tip to pipe it onto the pie), macadamia nuts, and toasted coconut.
Cut and serve. Store leftovers in refrigerator.