9 inch pastry shell, unbaked
1 egg, well beaten
1 1/4 cup flaked coconut
1/4 cup chopped walnuts
1/4 cup light corn syrup
1 tbsp flour
1/4 tsp salt
1/4 cup sugar
1 package (10 oz) frozen blueberries (unsweet, ened)
2/3 cup sugar
1 cup (1/2 pint) heavy cream, whipped
Directions
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 (375ø). 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.
Servings: 6 servings
Blueberry-Coconut Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, certainly as far back into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient cook books were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to academics are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius created some documents detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. He also informs us how the early Romans were skilled in the use of a wide range of herbs, including a few you will know for example thyme, rue and asafoetida. Later on, we have a couple of cookery books dating from the 1300s : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new culinary ideas caused a surge in recipe books, most of which still exist in private cookery archives. By the advent of the twentieth century, cooking publications were highly popular mostly due to better eduction, increased leisure time and having more disposable income. The introduction of the TV brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Blueberry Coconut Pie recipe.
