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Blueberry-coconut Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 9
inch
pastry shell,
unbaked
1
egg,
well beaten
1 1/4
cups
flaked coconut 1/4
cup
chopped walnuts 1/4
cup
light corn syrup 1
tablespoon
flour 1/4
teaspoon
salt 1/4
cup
sugar 1
package
frozen blueberries,
(10 oz)
(unsweetened) 2/3
cup
sugar 1
cup
heavy cream,
(1/2 pint) whipped
Directions:
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.
By KKBG35A RUTH BURKHAR
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