Strawberry-Lemon Pie

• 1 (9-inch) pie crust, baked
• 1/2 c. granulated sugar
• 4 tsp. cornstarch
• 1/2 c. water
• 1 egg yolk, beaten
• 2 Tbsp. butter
• 3 Tbsp. lemon juice
• 3 c. strawberries, sliced
• 2 (3 oz.) pkg. cream cheese, softened
• 1/4 c. sifted powdered sugar
• 1/3 c. coconut
• 3/4 c. whipping cream
• 1/4 c. coconut, toasted

1. In a saucepan, combine granulated sugar and cornstarch.
2. Add water, egg yolk and butter.
3. Cook and stir until thickened and bubbly; cook 2 minutes more.
4. Remove from heat.
5. Stir in lemon juice.
6. Pour into baked crust.
7. Top with sliced berries.
8. In small mixer bowl, beat together cream cheese and powdered sugar.
9. Fold in the 1/3 cup coconut.
10. In another bowl, beat whipping cream to soft peaks; fold into cream cheese mixture until combined.
11. Spread on top of the berries.
12. Sprinkle with the toasted coconut.
13. Chill 4 hours or overnight.
14. Makes 8 to 10 servings.

pie crust, sugar, cornstarch, water, egg yolk, butter, lemon juice, strawberries, cream cheese, powdered sugar, coconut, whipping cream, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452448 (may not work)