Blueberry-Coconut Pie

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.