For the Crust:

• 2 cups graham cracker crumbs (about 14 full sheets)

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/4 cup sweetened shredded coconut

For the Filling:

• 2 (8 oz) packages cream cheese, softened

• 1 cup powdered sugar

• 1 cup coconut cream

• 1/3 cup fresh lemon juice

• 2 tablespoons lemon zest

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• Extra toasted coconut and lemon zest for garnish

Cook Mode Prevent your screen from going dark

In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and coconut until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
In a large bowl using an electric mixer, beat cream cheese until smooth. Add powdered sugar and beat until fully incorporated.
Add coconut cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
Fold in the shredded coconut by hand until evenly distributed.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight until firm.
Before serving, whip heavy cream with powdered sugar until stiff peaks form.
Top the pie with whipped cream, and sprinkle with toasted coconut and lemon zest.

Make sure your cream cheese is truly at room temperature to avoid lumps in your filling
You can find coconut cream in the Asian food section of most grocery stores
Toast the coconut for the topping in a dry skillet over medium heat, stirring constantly until golden brown
Store the pie covered in the refrigerator for up to 5 days