Blueberry-Coconut Pie

• 1 each pie shell (9 inch) 9 inch, unbaked
• 1 each eggs well beaten
• 1 1/4 cups coconut flaked
• 1/4 cup walnuts chopped
• 1/4 cup corn syrup, light
• 1 tablespoon flour, all-purpose
• 1/4 teaspoon salt
• 1/4 cup sugar
• 10 ounces blueberries frozen, unsweetened
• 23 cup sugar
• 1 cup heavy whipping cream whipped

1. 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?
3. ).
4. 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.
5. Return pie to oven and bake for 15 minutes; cool thoroughly.
6. Crush the frozen blueberries and combine with the 23 cup sugar; fold into the whipped cream.
7. Pour the berry mix- ture over cooled coconut mixture and freeze.
8. Serves 6.
9. 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.

pie shell, eggs, coconut flaked, walnuts, corn syrup, flour, salt, sugar, blueberries, sugar, heavy whipping cream whipped

Taken from recipeland.com/recipe/v/blueberry-coconut-pie-5540 (may not work)