Blueberry-coconut pie

Yield: 6 servings

Measure Ingredient
9 \N Inch pastry shell, unbaked
1 \N Egg, well beaten
1¼ cup Flaked coconut
¼ cup Chopped walnuts
¼ cup Light corn syrup
1 tablespoon Flour
¼ teaspoon Salt
¼ cup Sugar
1 pack (10 oz) frozen blueberries (unsweetened)
⅔ cup Sugar
1 cup (1/2 pint) heavy cream, 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 (375ø). Meanwhile combine the egg with the coconut, nuts, syrup, flour, salt, and the ¼ 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 ⅔ 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.

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