Easy Meyer Lemon Pie with Condensed Milk

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 6 tbsp unsalted butter melted and cooled slightly
• 1/8 tsp salt see notes

• 2 10-oz cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup fresh Meyer lemon juice see notes
• Meyer lemon zest add all the zest from lemons you use

• Lemon whipped cream see notes
• Toasted shredded coconut

1. Preheat oven to 350F.
2. In a small bowl, combine 1 1/2 cups graham cracker crumbs,
   1/2 cup sweetened shredded coconut, 6 tablespoons melted butter and 1/8
   teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides
   of a 9-inch pie dish. Set aside.
3. In a large bowl, stir 2 cans sweetened condensed milk, 1/2
   cup sour cream, 3/4 cup lemon juice and lemon zest until thoroughly combined.
4. 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).
5. 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.
6. Serve with lemon whipped cream and toasted shredded coconut.

This Recipe adapted from >>>> Click Here