Recipe for cooking coconut almond cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Coconut Almond Cream Pie

1 1/3 c. plus 1/2 c. flaked coconut
1 c. almonds, toasted and finely chopped
3 Tbsp. butter or butter replacement, melted
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
4 egg yolks
1/2 c. water
1 tsp. almond extract or flavoring or 2 Tbsp. almond-flavored liqueur
1 sm. 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 c. coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-in. pie plate to form crust. Bake 20 mins.. Cool.

In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract or flavoring and pudding mix; beat until well blended. Over med. heat, cook and stir until thickened and bubbly. Cool 15 mins..

Beat in sour cream. Stir in remaining 1/2 c. coconut. Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.