Directions

1. Preheat the oven to 350 degrees F.
2. Make the crust: pulse the crackers in a food processor to make crumbs.
3. Then add coconut and 3 T. sugar and pulse again.
4. Add butter and pulse until the crumbs start clumping together.
5. Press crumbs in a pie tin. It will be thick!
6. Bake for about 15 min. -- until it is lightly browned.
7. Make the filling: Use a zester to remove the zest from the lemons.
8. Then cut the peel off of the lemons, cut the lemons into pieces, and take out any seeds.
9. In a blender, combine the zest, lemon pieces, sweetened condensed milk, and egg yolks.
10. Pour it all into the crust.
11. Bake for about 20 min., or until the filling is set but still slightly wiggly.
12. Make the topping: Beat the cream and 1 T. sugar until medium peaks form.
13. Just before eating the pie, top slices with the cream.