Blueberry-coconut Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
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
Directions:
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 (375
). 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.
Source from luhu.jp
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 (375
). 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.
Source from luhu.jp
Tags
Pies