2 c. flaked coconut
2 tbsp. sugar
1 tbsp. flour
2 tbsp. melted butter

Mix together and press into 9 inch pie plate. Bake 10 minutes in 350 degree oven.

FILLING:

Spread into crust 1/2 inch layer of strawberry jam. Next combine:

1 (8 oz.) pkg. cream cheese
1/4 c. powdered sugar
1/2 c. chopped pecans
1 tbsp. milk
1 tsp. almond extract

Blend well and spread over preserves. Top with whipped cream or Cool Whip and garnish with strawberry preserves.

I use the coconut pie crust for other kinds of cream pies and haven't found one yet that didn't taste super good.