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Recipe: Blueberry Sundae Pie with Coconut Crust (Parent's magazine, 1960's)

Desserts - Pies and Tarts
BLUEBERRY SUNDAE PIE

2 cups coconut
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1 (21 ounce) can blueberry pie filling, divided use

Preheat oven to 300 degrees F.

Toss coconut and melted butter together. Press over bottom and up sides of an 8-inch pie pan.

Bake in preheated oven for 10-15 minutes or until golden; cool.

Spoon ice cream into pie shell. Using a spoon, swirl 1/2 cup of blueberry pie filling through the ice cream to create a marble effect. Freeze until firm. Refrigerate remaining pie filling.

Just before serving, spoon remaining blueberry pie filling on top of pie.

Makes 6 servings
From: Parents Magazine, 1960's
Source: A handwritten recipe from: Faith's Collection at Recipelink.com
MsgID: 019218
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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