Creamy Strawberry Pie in Coconut Crust
Creamy Strawberry Pie in Coconut Crust
2 pts. fresh strawberries
3/4 cup sugar
1 envelope gelatin, plain
1/2 cup water
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2 Tbsp. lemon juice
1 cup whipping cream, whipped
2 1/2 cups flaked coconut
1/2 cup melted butter
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For filling:
Thinly slice 1 1/2 pints strawberries, reserving 1/2 pint. Combine with sugar; set aside until sugar dissolves.
Soften gelatin in water. Stir over low heat until dissolved. Combine gelatin, strawberries, and lemon
juice. Fold in whipped cream. Chill until mixture mounds when dropped from spoon. Pour filling into coconut
crust. Chill at least 4 hours and garnish with remaining strawberries.
For Crust:
Combine coconut and melted butter and press into 9" pie pan. Bake at 300 degrees for 30-35 minutes
or until golden brown. Cool.
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