Recipe for Coconut Almond Cream Pie from the Pies section.
Coconut Almond Cream Pie1 1/3 cups plus 1/2 cup flaked coconut
1 cup almonds, toasted and finely chopped
3 tablespoons butter or margarine, melted
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
4 egg yolks
1/2 cup water
1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur
1 small box vanilla flavor pudding mix (not instant)
1 (8 ounce) container sour cream, at room temperature
Whipping cream, whipped Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; 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.
We hope you enjoy your freshly made Coconut Almond Cream Pie. This recipe came from Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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