1/2 cup butter
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon cream of tartar
1 cup milk
1 pint fresh strawberries, sliced
1 (9 inch) unbaked pie crust
1/2 cup cream cheese or margarine
1/2 pound flaked coconut
Preheat oven to 400 degrees F (200 degrees C).
Place the butter and brown sugar in a large microwave-safe bowl. Microwave on high 5 minutes, stirring occasionally. Stir in the flour, 1 cup of baking powder, 1 teaspoon baking soda and vanilla. Microwave 1 minute, stirring occasionally. Stir in egg and cream of tartar. Microwave 10 seconds, stirring constantly. Stir in the milk or as needed. Pour mixture into pie shell and bake in preheated oven until a knife inserted in the center of the pie comes out clean, about 30 minutes.
Remove pie from oven and place in a shallow 9 inch pie pan. Divide the dough and smooth into a 9 inch rectangle. Place inverted onto the prepared baking sheet and spread the cream cheese over cream of tartar. Brush cream cheese with the remaining 1/2 cup of sugar and sprinkle with coconut.
Bake in oven for 20 to 25 minutes, or until pastry is golden brown. Serve warm.
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