Blueberry-Coconut Pie
Yield
6 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 1 | each |
eggs
well beaten |
|
| 1 ¼ | cups |
coconut
flaked |
*
|
| ¼ | cup |
walnuts
chopped |
|
| ¼ | cup |
light corn syrup
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
|
|
| 10 | ounces |
blueberries
frozen, unsweetened |
|
| ⅔ | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 1 | each |
eggs
well beaten |
|
| 296 | ml |
coconut
flaked |
*
|
| 59 | ml |
walnuts
chopped |
|
| 59 | ml |
light corn syrup
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 289 | ml/g |
blueberries
frozen, unsweetened |
|
| 158 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
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 ¼ 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 ⅔ 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.
