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    Coconut Almond Cream Pie


    Source of Recipe


    kiwiskeeper

    List of Ingredients




    1 1/3 cups plus 1/2 cup flaked coconut
    1 cup almonds, toasted and finely chopped
    3 tablespoons butter or margarine, melted
    1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
    4 egg yolks
    1/2 cup water
    1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur
    1 small box vanilla flavor pudding mix (not instant)
    1 (8 ounce) container sour cream, at room temperature
    Whipping cream, whipped

    Recipe




    Preheat oven to 325 degrees F.
    Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool.
    In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract and pudding mix; beat until well blended. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes.
    Beat in sour cream. Stir in remaining 1/2 cup coconut. Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.

 

 

 


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