This southern classic is quite rich and should be served in small slices.
Preheat oven to 350 degrees F.
Melt butter in heavy medium saucepan over low heat.
Add sugar and stir until mixture is heated through.
Transfer to bowl.
Add eggs, lemon juice and vanilla and whisk to combine.
Stir in 1 1/2 cups coconut.
Pour filling into crust.
Bake until filling is deep golden brown and set, about 40 minutes.
Cool on rack. (Can be made one day ahead. Cover and chill. Bring to room temperature before continuing.)
Garnish with shredded coconut, if desired.
