Lemon Filling:

1 c. plus 2 tbsp. sugar
1/4 c. cornstarch
1 c. plus 2 tbsp. water
2 egg yolks, slightly beaten
2 tbsp. butter
3 tbsp. lemon juice
1 tbsp. grated lemon rind

Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Slowly stir a small amount of the hot mixture into the egg yolks; add to hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon juice and rind. Cool and spoon on top of cheese filling. Refrigerate until serving.

Crust:

Preheat oven to 325°F. Combine coconut and melted butter in large bowl. Press mixture on bottom and sides of 9-inch pie plate.

Bake in oven about 20 minutes or until golden brown.

Cheese Filling:

4 1/2 oz. frozen whipping topping, thawed

Beat cream cheese until fluffy. Add sweetened condensed milk and beat well. Add lemonade concentrate, lemon pudding mix and lemon peel. Beat until smooth. Fold in whipped topping. Pour into cooled pie shell. Cover 3 to 4 hours or until firm.