Strawberry Cream Pie
In a small bowl combine butter and coconut. Press onto the bottom and up the sides of a greased 9" pie plate. Bake for 35 minutes or until lightly browned. (Cover edges loosely with foil to prevent overbrowning.) Cool on wire rack.
In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Add lemon juice and stir into strawberry mixture.
Refrigerate for at least four hours, then serve.