Bavarian Strawberry Pie

"A coconut crust and pretty fluffy filling make this dessert
special," notes field editor Kathryn A. of Wallkill, New York. "When
the strawberries ripen here in our Hudson Valley, many churches
feature them at festivals."

Prep: 15 min.
Bake: 30 min. + chilling

2-1/2 cups flaked coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 teaspoons lemon juice
1 cup heavy whipping cream, whipped

In a small bowl, combine coconut and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate. Bake at 300 for 30-35
minutes or until lightly browned (cover edges loosely with foil to
prevent overbrowning if necessary). Cool on a wire rack.
In a large bowl, combine strawberries and sugar; let stand for 15
minutes. In a small saucepan, sprinkle gelatin over cold water; let
stand for 1 minute. Cook and stir over medium heat until gelatin is
dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to
room temperature. Fold in whipped cream. Pour into crust. Refrigerate
for at least 4 hours before slicing. Yield: 6-8 servings.


Source: Taste of Home




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