3/4 c. flaked coconut
1 c. (5 3/5 flour oz.) evaporated milk, undiluted
1 egg
1/4 c. sugar
2 tsp. lemon juice
1/2 tsp. vanilla
9" unbaked pastry shell
1 can (2 c.) cherry pie filling

Combine coconut and milk; set aside. Beat egg until fluffy. Add sugar, beat until light. Slowly beat in lemon juice, vanilla and coconut milk mixture. Pour into pastry shell. Mixture will be thin. Bake in preheated oven (425 degrees) for 15 minutes. Reduce temperature to moderate (350 degrees). Bake 10-15 minutes longer. Cool.

Spoon pie filling over coconut layer. Chill before serving. Garnish with Cool Whip or whipped cream. (1985 First Place - Illinois State Fair - Pie Division.)