Creamy Coconut-Lemon Pie

Preparation

1. Step 1

   Make the crust: Heat oven to 350 degrees with a rack set in the center. Sprinkle the shredded coconut on a sheet pan. Toast in oven until golden brown, 6 to 7 minutes. Remove the pan from the oven and reserve 1 tablespoon toasted coconut for garnishing. Turn the oven down to 325 degrees.

2. Step 2

   In a large bowl, combine the graham cracker crumbs, sugar, salt and the remaining ½ cup toasted coconut. Add the melted butter and stir to combine.

3. Step 3

   (If using a glass pie dish, lightly coat with nonstick spray.) Press the mixture very firmly and evenly into the bottom and up the sides of a metal, nonstick, 9-inch pie dish. Set the dish on a sheet pan and bake until the crust is golden and fragrant, about 8 minutes. Let cool on the pan.

4. Step 4

   While the crust is baking and cooling, make the filling: Zest 3 lemons into a large bowl. Into a separate measuring cup, juice the lemons. Add ½ cup of juice to the bowl, followed by the egg yolks, condensed milk, coconut milk and salt. Whisk until thoroughly combined. Pour the mixture into the prepared crust, still on the pan, and slide the pie into the oven. Bake until just set around the edges and still a bit jiggly in the center, about 15 minutes. Set the pie on a rack to cool to room temperature, then transfer to the refrigerator to cool completely, about 3 hours.

5. Step 5

   Just before serving, open the can of coconut cream and scrape off the top layer of hardened cream into a medium bowl, leaving any liquid behind. Add the sugar and, using an electric mixer or whisk, whip to soft peaks, about 7 minutes. Top the cooled pie with the coconut cream, the remaining toasted coconut and a bit of lemon zest.