1 (9 inch) prepared graham cracker crust
2 1/3 cups milk
2 eggs
1 teaspoon vanilla extract
2 cups flaked coconut
1/4 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
3 tablespoons lemon juice
In a medium saucepan, combine milk, eggs, vanilla extract and coconut. Heat over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil 2 minutes, stirring constantly. Remove from heat.
Pour butter, sugar, cinnamon and lemon zest into a small bowl. Stir into coconut mixture, mix well. Pour mixture into pie crust. Chill in refrigerator at least 2 hours. Preheat oven to 450 degrees F (230 degrees C).
Bake in preheated oven for 45 minutes. Remove pie from oven and let cool on a wire rack. Serve cold, or at room temperature.