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    Coconut Almond Cream Pie


    Source of Recipe


    from ginger, posted to recipecircus by magnolias

    List of Ingredients




    1 1/3 cups plus 1/2 cup flaked coconut
    1 cup almonds, toasted and finely chopped
    3 tablespoons margarine or butter, melted
    1 (14-ounce) can Eagle® Brand Milk (NOT EVAPORATED MILK)
    4 egg yolks
    1/2 cup water
    1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur
    1 (4 serving size) package vanilla flavor pudding mix (not instant)
    1 (8-ounce) container Borden® or Meadow Gold® Sour Cream, at room temperature
    Whipping Cream, whipped

    Recipe



    Preheat oven to 325º. Combine 1 1/3 cups coconut, chopped almonds and margarine; 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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