1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes or until golden brown. Set aside to cool.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk, then cook over medium heat until the mixture begins to thicken and bubble.
3. In a separate bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the hot milk mixture into the egg yolks to temper them, then return the yolk mixture to the saucepan. Cook for an additional 2-3 minutes, stirring constantly until thickened and smooth.
4. Remove from heat and stir in the lemon juice, lemon zest, and butter until well combined. Pour the filling into the prepared pie crust. Sprinkle cooled toasted coconut on top.
5. Refrigerate the pie for at least 2 hours before serving to allow the filling to set.