Blueberry-Coconut Pie recipe

Blueberry-Coconut Pie recipe
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1 Answer

Answer :

Ingredients:

One 9-inch pastry shell, unbaked.

1 medium egg, well beaten.

1 ¼ cups of flaked coconut.

¼ cup of walnuts, chopped.

¼ cup of light corn syrup.

1 tablespoon of flour.

¼ teaspoon of salt.

¼ cup of sugar.

1 packet (10 oz) of frozen blueberries OR 2 cups of fresh blueberries.

2/3 cup of sugar.

1 cup of heavy cream, whipped.

Directions:

Make the pastry shell and bake as directed except remove it from the oven after only 5 minutes baking, then set oven temperature to 375°F (190°C).

Meanwhile, combine the egg with the flaked coconut, chopped walnuts, corn syrup, flour, salt, and the ¼ cup of sugar; spread in the bottom of partly baked pastry shell.

Return the pie to the oven and bake for 15 minutes; then allow to cool thoroughly.

Crush the blueberries and combine with the 2/3 cup of sugar; fold into the whipped cream.

Pour the berry mixture over the cooled coconut mixture and freeze.
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