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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Import, New, Text 1 Servings

INGREDIENTS

1 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 T Flour
1/4 t Salt
1/4 c Sugar
1 10 Oz Frozen Blueberries
Unsweetened
2/3 c Sugar
1 c 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 (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.  NOTES : I have
not tried this but it lookes good  Posted to MC-Recipe Digest V1 #329
Recipe by: Found on the net  From: kathy <jbird21@mindspring.com>
Date: Thu, 05 Dec 1996 13:52:13 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2493
Calories From Fat: 1202
Total Fat: 138.7g
Cholesterol: 514.3mg
Sodium: 1062.1mg
Potassium: 727.8mg
Carbohydrates: 314.1g
Fiber: 11.3g
Sugar: 283.9g
Protein: 19.4g


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