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Coconut-Shelled Strawberry Pie

Pie Shell 2-1/2 cups flaked coconut 1/3 cup melted butter Strawberry Cream Filling 2 pints fresh strawberries; remove stems and slice thinly 3/4 cup sugar 1 envelope unflavored gelatin 1/2 cup water 2 teaspoons lemon juice 1 cup heavy cream, whipped

To make the shell: Combine the coconut and the melted butter and press it into a 9-inch pie plate. Bake at 300 degrees for approximately 35 minutes, to get the coconut shell a nice golden brown. For the filling: Mix the sliced strawberries and sugar together and let sit until the sugar dissolves. Combine gelatin, strawberry-sugar mixture, and the lemon juice. Fold in whipped cream. Chill the filling approximately 2-1/2 hours. Put the filling mixture into the crust and chill 4 or more hours. If you have any strawberries left over, spread them over the top of the pie. This makes a pleasing presentation as well as a delicious one.