Creating your Lemon Sugar Coconut Cream Pie is a rewarding experience. Follow these straightforward steps:

For the Crust:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Mix Ingredients: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to combine until it resembles coarse crumbs.
3. Add Water: Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
4. Chill Dough: Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes.
5. Roll Out: On a floured surface, roll out the dough to fit a 9-inch pie pan. Transfer to the pan and crimp the edges as desired.
6. Blind Bake: Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes. Remove weights and bake for an additional 10-12 minutes, or until golden brown. Let cool.

For the Filling:

1. Combine Dry Ingredients: In a medium saucepan, mix together the sugar, cornstarch, and salt.
2. Add Milk and Egg Yolks: Gradually whisk in the milk, then add the egg yolks and mix well.
3. Cook Mixture: Cook over medium heat, constantly stirring until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
4. Add Flavorings: Remove from heat and stir in the lemon juice, lemon zest, vanilla extract, and shredded coconut until fully combined.
5. Cool Filling: Pour the filling into the cooled pie crust, smoothing the top with a spatula. Place in the refrigerator to cool for at least 60 minutes.

For the Topping:

1. Whip Cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Spread Cream: Gently spread the whipped cream over the cooled pie filling.
3. Garnish: Sprinkle the toasted shredded coconut on top for decoration.

Your Lemon Sugar Coconut Cream Pie is now complete and ready to make a stunning entrance!