Strawberry-Rhubarb Pie
With Coconut Crust

by Janie
( Iowa )

Strawberry-Rhubarb Pie with Coconut Crust

Make your crust first and cool:

3 T. melted butter combined with 2 cups coconut and pressed into a pie pan. Bake at 325 degrees for 20 minutes.

1 pkg (8oz) cream cheese, softened
3 Tbsp. milk
3 Tbsp. sugar
1 tsp. vanilla

Combine and mix well. Spread over the crust.
2 cups fresh strawberries, sliced and layered over the cream cheese mixture.

1/2 cup strawberries, mashed
1 1/2 cup chopped rhubarb
1/2 cup water

Put in a saucepan, and simmer until the rhubarb is tender. Drain and strain; keep both the juice and the pulp.

3/4 C sugar
2 Tbsp. cornstarch

Mix in a sauce pan. Add 1 C. of juice from above (if you don't have a cup, add water) and bring to boil, stirring constantly until thickened. Stir in the rhubarb pulp and cool before spooning over the strawberries.

Chill and enjoy.


Eizabeth's Reply

Such a variety of flavors in this recipe!
Strawberry rhubarb pie with coconut crust sounds
delicious. Looking forward to trying this one.