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Title: Blueberry-Coconut Pie
Categories: Pie
Yield: 6 Servings
| 9 | Inch pastry shell, unbaked | |
| 1 | Egg, well beaten | |
| 1 1/4 | c | Flaked coconut |
| 1/4 | c | Chopped walnuts |
| 1/4 | c | Light corn syrup |
| 1 | tb | Flour |
| 1/4 | ts | Salt |
| 1/4 | c | Sugar |
| 1 | pk | (10 oz) frozen blueberries (unsweetened) |
| 2/3 | c | Sugar |
| 1 | c | (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 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.
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