This classic summer pie has a sweet coconut crust, a lemony cream cheese layer and whole strawberries topped with a red glaze and fluffy whipped cream. Perfect on the Fourth of July when strawberries are at their peak!

Strawberry Glacé Pie

1/3 cup butter or margarine, softened

3 tablespoons granulated sugar
1 large egg yolk
1 cup all-purpose flour
1 cup sweetened flake coconut
1/2 cup granulated sugar
1 (3.5-ounce) package cream cheese
1 teaspoon lemon juice
2 pints strawberries, hulled
1 cup water
1 cup granulated sugar
3 tablespoons cornstarch
1 cup whipping cream

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream butter and first addition of sugar until smooth. Blend in egg yolk, then stir in flour and coconut. Press into the bottom and sides of a 9-inch pie plate; flute the edges and prick bottom with a fork. Bake for 15 to 20 minutes or until light brown. Cool on a wire rack.
3. In another bowl cream second addition of sugar with cream cheese and lemon juice until light and fluffy. Spread into pie shell.
4. Arrange enough strawberries in the pie shell, tops down, to cover the filling. Refrigerate.
5. Mash and strain remaining strawberries. Add enough water to the strawberry juice to measure 1½ cups. Bring to a boil in a small saucepan and add remaining sugar and cornstarch gradually, stirring constantly. Let cool.
6. Spoon glaze over strawberries and chill for 2 hours. Whip cream to stiff peaks and spoon on pie servings.

Makes 8 servings.