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Blueberry-coconut Pie

Ingredients & Directions

1 9-Inch Pastry Shell, Unbaked
1 Egg, Well Beaten
1 1/4 c Flaked Coconut
1/4 c Chopped Walnuts
1/4 c Light Corn Syrup
1 tb Flour
1/4 ts Salt
1/4 c Sugar
1 pk (10 Oz) Frozen Blueberries
2/3 c Sugar
1 c (1/2 Pint) Heavy Cream,

Source: Sunset Magazine, December 1961 You can take this pie out of your
freezer just before serving it. Make pastry shell from your own recipe or
use a mix; bake as directed except remove it from the oven after only 5
minutes baking, and reduce oven temperature to moderately hot (375).
Meanwhile combine the egg with the coconut, nuts, syrup, flour, salt, and
the 1/4 cup sugar; spread in the bottom of partly baked pastry shell.
Return pie to oven and bake for 15 minutes; cool thoroughly. Crush the
frozen blueberries and combine with the 2/3 cup sugar; fold into the
whipped cream. Pour the berry mix- ture over cooled coconut mixture and
freeze. Serves 6. When they are in season, use 2 cups fresh blueberries to
replace the frozen ones in this recipe; chill berry mixture before folding
into cream.

NOTES : I have not tried this but it lookes good

1 Servings

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