CRUST:

1/2 packet Digestive plain biscuits (crush into crumbs)
1/3 cup shredded coconut
1/3 cup melted butter

FILLING:

4 large egg yolks
1 can sweetened condensed milk
grated zest of 2 lemons
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup lemon juice
1/2 cup coconut cream

TOPPING

1 cup heavy whipping cream
2 teaspoons sugar
1/4 cup shredded coconut toasted

METHOD

Preheat oven to 180 degrees.

In a medium bowl mix the crushed digestive biscuits, coconut and melted butter. Press the mixture into the bottom and up sides of a pie plate and bake for 8-10 minutes until golden around edges. (I use a small spring form cake tin 18cm).

In the same bowl (no need to wash) whisk together eggs yolks, sweetened condensed milk, lemon zest vanilla and salt. Whisk in the lemon juice and coconut cream until the mixture is smooth and slightly thicker than it was before you started.

Pour the mixture into the crust and bake for 20-25 minutes until set. It will be slightly jiggly in the middle. Cool completely the refrigerate 2-3 hours until well chilled.

Whip cream and add to pie then garnish with toasted coconut.