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Preheat oven to 350F.
In a small bowl, combine 1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tablespoons melted butter and ⅛ teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
In a large bowl, stir 2 cans sweetened condensed milk, ½ cup sour cream, ¾ cup lemon juice and lemon zest until thoroughly combined.
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).
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.
Serve with lemon whipped cream and toasted shredded coconut.