COCONUT ALMOND CREAM PIE

COCONUT ALMOND CREAM PIE

Ingredients for 1 Pie

1 1/3 cups Plus 1/2 cup flaked coconut
1 cup Almonds, toasted and finely chopped
3 tbsp Margarine or butter, melted
14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
4 pcs Egg yolks
1/2 cup Water
1 tsp Almond extract or 2 tablespoons almond-flavored liqueur
1 pkg Vanilla flavor pudding mix (not instant) 8 oz Container Borden® or Meadow Gold® Sour Cream, at room temperature

Procedure:

1. Preheat oven to 325º.
2. 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.
3. Bake 20 minutes.
4. Cool.
5. In heavy saucepan, beat sweetened condensed milk with egg yolks.
6. Add water, extract and pudding mix; beat until well blended.
7. Over medium heat, cook and stir until thickened and bubbly.
8. Cool 15 minutes. 9. Beat in sour cream. 10. Stir in remaining 1/2 cup coconut.
11. Pour into prepared crust; cover.
12. Chill thoroughly.
13. Top with whipped cream.
14. Garnish as desired.
15. Refrigerate leftovers.
16. Prep Time: 20 minutes
17. Courtesy of: Eagle Brand Sweetened Condensed Milk


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