Blueberry-Coconut Pie Recipe

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Blueberry-Coconut Pie Recipe

 



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Blueberry-Coconut Pie

 

Ingredients

9 inch pastry shell, unbaked
1 egg, well beaten
1 1/4 cup flaked coconut
1/4 cup chopped walnuts
1/4 cup light corn syrup
1 tbsp flour
1/4 tsp salt
1/4 cup sugar
1 package (10 oz) frozen blueberries (unsweet, ened)
2/3 cup sugar
1 cup (1/2 pint) heavy cream, whipped



 

Preparation

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 (375ø). 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.

 

 

Servings: 6

 

 

 

 


 

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