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Bavarian Strawberry Pie

"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
  • Total Time
    Prep: 15 min. Bake: 30 min. + chilling
  • Makes
    6-8 servings


  • 2-1/2 cups sweetened shredded coconut
  • 1/3 cup butter, melted
  • 1 quart fresh strawberries, sliced
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 teaspoons lemon juice
  • 1 cup heavy whipping cream, whipped


  • In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.
  • In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

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  • mpaturzo
    Jun 8, 2014

    Are you using sweetened flaked coconut?

  • mandy0126
    Jun 6, 2013

    I make this recipe every year after we go strawberry picking. My husband is a huge coconut fan, so it is definitely one of his favorites!

  • DonnaKB
    Aug 27, 2010

    I made this last night, just as the recipe called, and it was lip smackin' delicious. Vey easy to make.

  • aneusbaum
    Apr 13, 2010

    Loved it! I let the strawberries sit to long in the sugar, so it made to much juice. Not a problem. Filled a Tupperware container w/ the leftovers & it was delicious.

  • badgergirl
    Apr 25, 2008

    I didn't have enough coconut to make the whle crust out of it, so I just used a regular pie crust recipe and substituted coconut for 1/3 of the flour... it was great!