1 c. graham cracker crumbs
6 tbsp. sugar
3 tbsp. butter, melted
2 eggs, separated
1 can (1 1/3 c.) Eagle Brand sweetened condensed milk
1 tbsp. lemon rind, grated
1/2 c. lemon juice
1 can Baker's Angel Flake coconut

Combine graham cracker crumbs with 2 tablespoons sugar and melted butter. Press mixture on bottom and sides of pie pan, lightly buttered. Chill.

Beat egg yolks until thick. Combine with Eagle Brand milk. Stir in lemon rind and juice gradually until thick. Stir in 1 cup Baker's coconut. Beat egg whites until stiff, but not dry; gradually beat in rest of sugar. Fold into lemon mixture.

Pour into pie pan. Sprinkle top with remaining coconut. Chill in freezer until firm, about 4 to 6 hours.

Garnish, if desired, with whipped cream.