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| Home -> [Fruits, Tarts & Pies] -> [Blueberry-coconut pie Recipe] |
Blueberry-coconut pie
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Fruits, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| 9
| | Inch pastry shell, unbaked | | 1
| | Egg, well beaten | | 1 1/4
| cup | Flaked coconut | | 1/4
| cup | Chopped walnuts | | 1/4
| cup | Light corn syrup | | 1
| tbsp | Flour | | 1/4
| tsp | Salt | | 1/4
| cup | Sugar | | 1
| pack | (10 oz) frozen blueberries | | | -(unsweetened) | | 2/3
| cup | Sugar | | 1
| cup | (?pint) heavy cream | | | -whipped |
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Procedures:
| 1 | Source: sunset magazine, december 1961 you can take this pie out of your freezer just before serving it. | | 2 | 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 (375?. | | 3 | Meanwhile combine the egg with the coconut, nuts, syrup, flour, salt, and the ?cup sugar; spread in the bottom of partly baked pastry shell. | | 4 | Return pie to oven and bake for 15 minutes; cool thoroughly. | | 5 | Crush the frozen blueberries and combine with the 2/3 cup sugar; fold into the whipped cream. | | 6 | Pour the berry mix- ture over cooled coconut mixture and freeze. | | 7 | Serves 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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