Coconut Almond Cream Pie
Add to Recipe Box
Add to Grocery List
Crisco® Original No-Stick Cooking Spray
1 1/3 cups plus 1/2 cup flaked coconut
1 cup almonds, toasted and finely chopped
3 tablespoons butter, melted
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
4 large egg yolks
1/2 cup water
1/2 teaspoon almond extract
1 (4 serving size) package vanilla flavor pudding mix (not instant)
1 (8 oz.) package cream cheese
1/2 pint (1 cup) heavy cream
2 tablespoons powdered sugar
HEAT oven to 325ºF. Coat 9-inch pie plate with no-stick cooking spray. Combine 1 1/3 cups coconut, chopped almonds and butter. Reserve 2 tablespoons for garnish. Press remaining coconut mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
COMBINE sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and pudding mix; stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
WHIP cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared crust. Cover and chill thoroughly.
WHIP heavy cream and powdered sugar to a stiff peak. Top pie with whipped cream just before serving. Garnish with reserved coconut mixture and fresh fruit.