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

Preheat oven to 300 degrees. Combine coconut and melted butter. Press onto bottom and sides of a 9 inch pie pan. Bake in oven 30-40 minutes, or until golden brown. While crust is cooling, thinly slice 1 1/2 pints strawberries.

In bowl combine strawberries with sugar; set aside until sugar dissolves. Soften gelatin in water and stir over low heat until gelatin dissolves. Combine gelatin, sugared strawberries and lemon juice. Fold in 2 cups of whipped cream. Chill until mixture mounds when dropped from a spoon. Pour into crust. Chill at least 4 hours. Garnish with remaining whipped cream and strawberries.