In a small bowl, combine 1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tablespoons melted butter and ⅛ teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
In a large bowl, stir 2 cans sweetened condensed milk, ½ cup sour cream, ¾ cup lemon juice and lemon zest until thoroughly combined.
Optional: To ensure the smoothest filling, sift your filling into your pie dish through a fine mesh sieve to get rid of lumps (see notes).
Bake for about 20 minutes or until the sides are starting to firm up but the middle is still a little jiggly (not soupy). Allow to cool slightly before chilling in the fridge so it can set completely, preferably overnight.
Serve with lemon whipped cream and toasted shredded coconut.
If you watch the video, you'll notice I did not put salt in the mixture. I actually forgot while filming but I added it in later.
You can substitute regular lemons. Your pie will just be slightly tarter.
If you opt to strain the mixture, note that you'll likely strain away most of the lemon zest. To achieve a more lemony flavour, skip the straining so that your pie filling has all the zest in it. Don't worry, it will still be super creamy!