Recipe - Blueberry-Coconut Pie

1 9Inch Pastry Shell, Unbaked
1 Egg, Well Beaten
1 One fourth cup Flaked Coconut
One fourth cup Chopped Walnuts
One fourth cup Light Corn Syrup
1 tablespoon Flour
One fourth teaspoon Salt
One fourth cup Sugar
1 pack (10 Oz) Frozen Blueberries
(Unsweetened)
2/3 cup Sugar
1 cup (One half Pint) Heavy Cream,
Whipped

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 One fourth 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 MCRecipe Digest V1 #329

Recipe by: Found on the net

From: kathy jbird21@mindspring.com

Date: Thu, 05 Dec 1996 13:52:13 0500