1 c. graham cracker crumbs
6 tbsp. sugar
3 tbsp. melted butter
2 eggs, separated
1 can Eagle brand sweetened condensed milk
1 tbsp. grated lemon rind
1/2 c. lemon juice
1 can (8 oz.) coconut
1 lg. pkg. whole frozen strawberries

Combine graham cracker crumbs with 2 tablespoons sugar and melted butter. Press mixture on bottom and sides of lightly buttered 9 inch pie pan. chill in refrigerator. Beat egg yolks until thick. Combine with Eagle brand. Add lemon juice and rind gradually until thick. Stir in 1 cup Baker's coconut. Whip egg whites in separate bowl until foamy. Gradually beat in rest of sugar, then beat until stiff. Fold into lemon mixture. Pour in pan and sprinkle with remaining coconut. Chill in freezer until firm. Just before serving, top with thawed strawberries and juice.