The best delicious Blueberry-coconut Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry-coconut Pie recipe today!
Hello my friends, this Blueberry-coconut Pie recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry-coconut Pie is amazingly delicious, and addictive, everyone will be asking for more Blueberry-coconut Pie.
What Makes This Blueberry-coconut Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry-coconut Pie.
Ready to make this Blueberry-coconut Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
9 Inch pastry shell, unbaked 1/4 c Sugar
1 Egg, well beaten 1 pk (10 oz) frozen blueberries
1 1/4 c Flaked coconut -(unsweetened)
1/4 c Chopped walnuts 2/3 c Sugar
1/4 c Light corn syrup 1 c (1/2 pint) heavy cream,
1 tb Flour -whipped
1/4 ts Salt
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.
Yields
6 servings
Leave a Reply