Coconut Almond Cream Pie

Pat Duran


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


★★★★★ 1 vote

8 servings
20 Min
20 Min


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  • 1 1/3 c
    flaked coconut
  • 1 c
    almonds, toasted and finely chopped
  • 3 Tbsp
    melted butter

  • 14 oz
    can sweetened condensed milk(not evaporated)
  • 4 large
    egg yolks
  • 1/2 c
  • 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

How to Make Coconut Almond Cream Pie


  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.

Printable Recipe Card

About Coconut Almond Cream Pie

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

Show 14 Comments & Reviews

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