Royal Raspberry Coconut Pie
2 tablespoons granulated sugar
1 tablespoon flour
2 tablespoons melted margarine
1 (10 ounce) package frozen strawberries, thawed
4 cups miniature marshmallows
Few drops red food coloring
1 cup heavy cream, whipped
Combine coconut, sugar and flour. Blend in margarine. Press into 9-inch plate.
Bake at 350 degrees F for 10 minutes.
Drain raspberries, reserving 1/2 cup syrup.
Melt marshmallows with syrup in double boiler. Stir until smooth. Add red food
coloring and mix well. Chill until thickened. Mix until well blended.
in raspberries and whipped cream.
Pour into coconut crust. Chill until firm.
Makes 6 to 8 servings.