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Blueberry-coconut Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

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)
2/3  cup  sugar
1  cup  heavy cream, (1/2 pint) whipped

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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