6 tbsp. butter
1 c. flaked coconut
1/2 c. flour
1/4 c. sugar
1/2 c. pecans, chopped
1/8 tsp. salt

Place mixing bowl, beaters and milk in refrigerator to chill until cold.

Melt butter in a large skillet, stir in coconut, flour, sugar, pecans and salt. Cook over low heat, stirring until mixture is golden (5 to 10 minutes). Place immediately in a 9 inch pie pan, using the back of a spoon to press onto sides and bottom of pan. Chill.

FILLING:

3/4 c. Milnot
1 (3 oz.) pkg. black cherry Jello
1 (1 lb.) can jellied or whole cranberry sauce

In a saucepan, combine the Jello and cranberry sauce. Heat, stirring gently to dissolve Jello. Cool, but do not let Jello set. Whip the milk and fold into the cooled mixture. Two cups of the whipped cream topping may be used instead of milk. Spoon into the chilled pie shell and chill.