Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, sweetened flaked coconut, melted butter, and salt. Mix until the ingredients are thoroughly combined.

Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you prepare the filling.

In a separate bowl, whisk together the sweetened condensed milk, sour cream, fresh Meyer lemon juice, and Meyer lemon zest until the mixture is smooth and well combined.

Pour the lemon filling into the cooled pie crust. Return the pie to the oven and bake for an additional 20 minutes, or until the center of the pie is just set and the edges are lightly golden.

Let the pie cool completely on a wire rack at room temperature. Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly before serving.

Before serving, top each slice with a dollop of lemon whipped cream and a sprinkle of toasted flaked coconut for an elegant finish.