Coconut Almond Cream Pie

  • Servings: servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes


  • 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
  • Fresh fruit


  • 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.
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