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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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 Unit Egg 1 Unit Egg well beaten
1 1/4 Cups Coconut 1 1/4 Cups Coconut toasted if desired
1/4 Cup Walnut 1/4 Cup Chopped walnuts
1/4 Cup Light Corn Syrup 1/4 Cup Light corn syrup or more
1 Tablespoon Flour 1 Tablespoon Flour (to 4 1/2 cups)
1/4 Teaspoon Salt 1/4 Teaspoon Salt (I used reduced sodium)
1/4 Cup Sugar 1/4 Cup Sugar confectioner'
1 Package Blueberries 1 Package (10 oz) frozen blueberries (unsweetened)
Cup Sugar Cup Sugar confectioner'
1 Cup Heavy Cream 1 Cup (1/2 pint) heavy cream whipped
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Directions:

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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