Blueberry-coconut pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Inch pastry shell, unbaked | |
| 1 | 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 |
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 (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.