** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Blueberry-coconut Pie
Date Added:January 04, 2014
Ingredients:
9 Unit Pastry Shells 9 Unit Inch pastry shell unbaked
1. Source: Sunset Magazine, December 1961 You can take this pie out of your freezer just before serving it.
2. 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 F).
3. 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.
4. Return pie to oven and bake for 15 minutes; cool thoroughly.
5. Crush the frozen blueberries and combine with the 2/3 cup sugar; fold into the whipped cream.
6. Pour the berry mix- ture over cooled coconut mixture and freeze.
7. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Blueberries, Corn, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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