Coconut Almond Cream Pie

Pat Duran Recipe

By Pat Duran kitchenchatter

This will make a great dessert for your sweetie on Valentin's Day!
I love baking with Eagle Brand Sweetened Condensed Milk.


Recipe Rating:
 1 Rating
Serves:
8 servings
Prep Time:
Cook Time:

Ingredients

PIE CRUST:
1 1/3 c
flaked coconut
1 c
almonds, toasted and finely chopped
3 Tbsp
melted butter
FILLING:
14 oz
can sweetened condensed milk(not evaporated)
4 large
egg yolks
1/2 c
water
1/2 tsp
almond extract
3 oz
pkg. vanilla cook and serve pudding mix
8 oz
dairy cream cheese
1/2 c
flaked coconut
1 c
heavy cream
2 Tbsp
powdered sugar
fresh fruit,optional
Janet Tharpe

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Directions Step-By-Step

1
Crust:
Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray.
Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
2
Filling:
Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
3
Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
4
Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

About this Recipe

Course/Dish: Pies
Other Tags: Quick & Easy, Healthy