Directions (continued)

• to creamed mixture and mix well. With lightly floured hands, press
• onto a 7-1/2-in. pizza pan; build up edges slightly. Bake at
• 350° for 12-15 minutes or until edges and bottom are lightly
• browned. Cool on a wire rack for 15 minutes.
• In a small saucepan, combine the sugar, cornstarch, flour and salt.
• Gradually stir in milk until smooth. Cook and stir over medium heat
• until thickened and bubbly. Reduce heat; cook and stir 2 minutes
• longer. Remove from the heat. Gradually stir 2 tablespoons of hot
• filling into egg yolk; return all to the pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat. Gently stir in butter and vanilla. Cool for 30
• minutes without stirring. Pour over crust. Top with strawberries.
• In a small bowl, beat the cream cheese, confectioners' sugar and 2
• tablespoons coconut until smooth. In another bowl, beat cream on
• medium speed until soft peaks form; fold into cream cheese mixture.
• Carefully spread over strawberries. Toast remaining coconut;
• sprinkle over topping. Garnish with mint and berries if desired.
• Chill for at least 4 hours.
• Yield: 4 servings.