1 3/4 c. flaked coconut
1/4 c. butter, melted
4 c. fresh strawberries
3/4 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
2 tsp. lemon juice
1 1/2 c. whipping cream

In a bowl, combine coconut and melted butter. Press onto bottom and up sides of a 9 inch pie plate. Bake in 300 degree oven for 20 to 25 minutes or until just golden brown. Cool.

Meanwhile, chop 3 cups of the strawberries (or puree in food processor). In a bowl, combine strawberries and sugar. Set aside for about 10 minutes or until the sugar dissolves. Cover and chill the remaining berries.

In a small saucepan, soften gelatin in cold water for 1 minute. Stir over low heat until gelatin dissolves; cool slightly. Add to berry mixture with lemon juice. Whip 1 cup of the whipping cream. Fold into strawberry mixture. Chill the mixture until it mounds when dropped from a spoon. Spoon strawberry mixture into cooled pie crust. Cover and chill for at least 4 hours or until set.

To serve, whip the remaining 1/2 cup whipping cream. Garnish the pie with the whipped cream and reserved strawberries. Makes 6 to 8 servings.

Note: To loosen the coconut crust, set the pie on a warm towel before cutting. You also can use a graham cracker crust for this pie.