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Blueberry-Coconut Cream Slab Pie

Put sweet fresh blueberries to good use in this creamy, supersized slab pie. Layered with silky coconut cream, fresh blueberries, and flaky crust, this slab pie is perfect for summer parties and get-togethers.


one slab pie (18 servings)

Total Time

1¼ hours + chilling

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Preheat oven to 500° with a baking stone on rack in lowest position, at least 30 minutes.

Prepare pie dough according to directions.

Beat cream cheese and 1 egg with a mixer until smooth. Add ½ cup cream of coconut and beat until smooth; spread onto bottom crust. Reduce oven temperature to 400°.

Whisk together remaining ½ cup cream of coconut, lemon juice, tapioca, and coconut extract; toss with blueberries to coat, then sprinkle over cream cheese filling.

Roll remaining dough into a 12-inch square, then cut into 2&frac12 x 2½-inch squares (there will be extra). Combine remaining 1 egg and cream and brush over squares. To form checkerboard pattern, arrange squares on pie, overlapping in diagonal lines. Sprinkle sugar over the top.

Bake pie until top and edges are golden, 3540 minutes. Let pie cool to room temperature.

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