1 1/2 tbsp. butter, softened
2 2/3 c. (about) Baker's Angel flake coconut
4 eggs
2/3 c. sugar
1 pkg. (8 oz.) cream cheese
3 tbsp. lemon juice

Spread butter evenly over bottom and sides of 9 inch pie plate. Press 1 1/3 cups coconut into butter, forming a shell. Place 1 cup coconut, eggs, sugar, cheese and lemon juice in blender or food processor. Blend until smooth, about 1 1/2 minutes.

Pour into coconut shell. Sprinkle remaining coconut in a ring around top and in center. Bake at 325 degrees for 30 minutes. (If coconut on top browns quickly, cover with a circle of aluminum foil.) Serve warm or cool; refrigerate any leftover pie.