Instructions:
Simply combine the coconut and melted butter and press it into the bottom of your pie plate.
Preheat the oven to 300 degrees and bake for one-half hour.
Keep your eye on the baking coconut and remove it from the oven when it’s a nice golden color. Let the crust cool before adding the filling.
Be sure to wash and remove the stems from the strawberries. Use 1 1/2 pints of the berries in the filling, and use the remainder for a garnish when serving. Slice the berries, sprinkle on the sugar and stir this mixture so all the berries are coated. Set aside while the sugar dissolves.
Put the gelatin and water into a saucepan. Heat and stir until the gelatin dissolves.
Now you’ll need to combine the gelatin, strawberry mixture and lemon juice. Fold in the whipped cream.
Place this in your refrigerator for a couple of hours so it will begin to set up. After it has, spoon this chilled filling into the coconut crust and return to your refrigerator for four to six hours.
Garnish the top of your chilled pie with the reserved strawberries.
Slice and enjoy.
This farm news was published in the July 4, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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