| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | New, Text, Import | 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 | 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 |
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 <[email protected]> Date: Thu, 05 Dec 1996 13:52:13 -0500
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