Preheat the oven to 350 degrees.

Place graham crackers in a baggie and smash them. A rolling pin works great for this.

Add coconut oil or butter and mix well until mixture is a crumbly consistency that can be packed into the bottom of the jars.

Divide the graham cracker mixture into four 8 ounce mason jars and pack into the bottom, like you would a pie crust.

In a medium sized mixing bowl, combine egg yolks, milk, and juice. Beat until smooth and creamy.

Add two drops of food coloring and mix. (Optional)

Pour the filling into the mason jars on top of the graham cracker crust.

Place jars on a cookie sheet and bake for about 15 minutes, without the lids.

Remove the oven, and once cool enough, place the lids on each pie and allow to cool for about one hour before placing in the fridge overnight.

Add whip cream, slice of lime and a sprinkle of graham crackers to the top and enjoy.