Strawberry Delight Creme Pie
- 1 7 oz. pkg. sweetened flaked coconut
- 1/4 C. butter, melted
- 1/2 C. sugar
- 1/4 C. flour
- 1/4 tsp. salt
- 2 C. milk
- 3 egg yolks
- 1 tsp. vanilla
- 2 C. fresh strawberries, sliced thin
- 1/3 C. strawberry preserves, heated
- 1 C. whipping cream
- 1/4 C. confectioners' sugar
Heat oven to 325 degrees. Reserve 1/4 cup coconut. Combine coconut and butter in medium bowl; press onto bottom and up sides of 9-inch pie pan. Bake for 20 minutes or until golden brown. Cool.
Meanwhile, combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook and stir over medium heat until it comes to a full boil. Stir small amount of milk mixture into egg yolks; return to pan. Continue cooking until slightly thickened. Stir in vanilla. Cool. Spread filling into cooled crust. Sprinkle with reserved coconut.
Place sliced strawberries in circular pattern over coconut, starting at outside of crust, moving towards center. Brush with heated strawberry preserves. Beat whipping cream and confectioners sugar in medium bowl until stiff peaks form. Decorate edges of pie with whipped cream. Refrigerate until ready to serve.