Free Recipe Blueberry-Coconut Pie 2
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Blueberry-Coconut Pie 2 Recipe
9 Inch pastry shell, unbaked
1/4 c Sugar
1 Egg, well beaten
1 pk (10 oz) frozen blueberries
1 1/4 c Flaked coconut
-(unsweetened)
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
-whipped
1/4 ts Salt
Blueberry-Coconut Pie 2 Preparation
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 (375o). 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.
Cooking Temperature:
Recipe Serves: 6
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