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.