1 1/2 cups blueberries
3 tablespoons brown sugar
2 teaspoons butter
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
1 (9 inch) pie shell, cut in half
1/4 cup butter
1 cup confectioners' sugar
1/2 teaspoon salt
3 eggs
1 (1.3 ounce) package frozen mixed nuts, thawed and drained
6 tablespoons milk
1 cup blueberries
1 tablespoon brown sugar
1/4 cup butter
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the blueberries, brown sugar and butter. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla extract. Mix thoroughly. Pour mixture into pastry shell. Sprinkle top with 4 tablespoons of confectioners' sugar, 1/2 teaspoon of salt and 1/2 teaspoon of milk.
In another large bowl, combine the spinach, 1/2 cup of the juice from the spinach, 6 tablespoons milk and 1 cup blueberries.
Bake at 375 degrees F (190 degrees C) for 30 minutes.
To sugar-free cream: stir together the heavy cream and 1 cup orange juice. Beat until soft peaks form, then fold in 1 cup of the shredded coconut. Spread the remaining 1 cup of shredded coconut over the top of the custard.
To make the Filled Dessert: In a large bowl, stir together the frozen mixed nuts and 6 tablespoons milk. Spread over the top of the pastry shell, and sprinkle 1 cup of the blueberries over the top, giving a good layer of coverage.
Pour the remaining 1 cup of milk over the top, then sprinkle the remaining 4 tablespoons of coconut over the top. Immediately cover the pie, and refrigerate overnight.
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