(A customer's favorite recipe. I don't like coconut, so I've never made it)
9-inch pie shell, unbaked
1 egg well-beaten
4-oz can shredded coconut
1/4 cup chopped walnuts
1/4 cup sugar
1 tablespoon flour
1/4 teaspoon salt
2 cups blueberies
2/3 cup sugar
1 cup heavy cream, whipped
1/4 cup light corn syrup
1. Bake pie shell at 425 degrees for 5 minutes; remove from oven and reduce heat to 375 degrees.
2. While oven is cooling, mix together egg, coconut, walnuts, 1/4 cup sugar, corn syrup, flour and salt; spread
over partially baked pie shell; return to oven and continue baking 15 min. at 375 degrees.
3. Remove pie from oven and cool; crush blueberries and combine with remaining sugar; chill well then fold
into whipped cream.
4. Pour mixture over cooled coconut pie and place in freezing compartment until thoroughly frozen.