1 pkg. pie crust mix or sticks
2 2/3 c. mincemeat
1/3 c. shredded coconut
1/3 c. brown sugar
1/2 c. chopped pecans
2 tbsp. melted butter

Reserve 1/3 cup pastry mix, firmly packed, or 2/3 pie crust stick for topping. Prepare remaining mix adding 3 tablespoons water. Roll pastry 1 inch larger than inverted 9 inch pie pan. Fit into pan. Fold edge of crust under and seal. flute. Spoon mincemeat into pie pan. Crumble reserved topping; combine with coconut, brown sugar, pecans and butter. Sprinkle over filling. Bake at 400 degrees for 20 to 25 minutes or until crust is golden brown. Yield: 4-6 servings.