Preheat oven to 350 degrees.

Pulse graham crackers in food processor until finely ground. Add sugar and melted butter to processor and pulse until well mixed.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely before filling.

Wipe out processor and put condensed milk, coconut milk, lime juice, and egg yolks in bowl and combine until smooth (or whisk together if you don't have a processor). Pour into crust and bake until set but still slightly wobbly in center, 35 minutes.

Combine yogurt with honey to taste. (I use a yogurt that comes with honey in it; so start with 1 Tbsp and add more honey if necessary to plain yogurt. I like it just slightly sweetened).

Remove from oven and spread top evenly with yogurt; return to the oven for 5 minutes to allow yogurt to set.

Let cool 1 1/2 to 2 hours, then refrigerate at least 3 hours (or overnight).

Sprinkle toasted coconut over the top of the pie before serving.