Blueberry-Coconut Pie

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Blueberry-Coconut Pie Ingredients

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

Instructions for Blueberry-Coconut Pie

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 Posted to MC-Recipe Digest V1 #329 Recipe by: Found on the net From: kathy Date: Thu, 05 Dec 1996 13:52:13 -0500

Main Ingredient: PieCuisine: Uncategorized

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