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  Recipe Home » Pies » Blueberry-Coconut Pie
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  Blueberry-Coconut Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 607
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 package (10 oz) frozen blueberries (unsweetened)
2/3 cup Sugar
1 cup (1/2 pint) heavy cream, whipped
Instructions:
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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