6 egg yolks
2 cans unsweetened condensed milk
1 tsp. vanilla bean paste
1/2 cup lemon juice
1 tbsp. lemon zest
2-3 cups graham cracker crumbs
1/2 cup sugar
1/3 cup unsweetened shredded coconut
1/2 cup salted butter
Preheat oven to 325
Crush 2-3 cups graham crackers, add 1/2 cup sugar, 1/2 cup melted salted butter, 1/3 cup unsweetened shredded coconut. Press crust down into pie dish.
In one bowl, mix sweetened condensed milk, 6 egg yolks, 1tsp vanilla, 1/2 cup fresh squeezed lemon juice, zest of 1 small lemon.
Pour this mixture into prepared pie dish. Bake for 20 minutes or until toothpick comes out clean from center of pie.
Make whipped cream (optional) by whipping 1 cup heavy cream on medium speed until soft peaks for, add 3 TBSP powdered sugar, 2 tsp vanilla. Whip until thick enough to hold its shape. Pipe whipped cream on cooled pie, garnish with lemon slices and zest.