Coconut Almond Cream Pie Recipe

Coconut Almond Cream Pie Recipe

Ingredients:

1-1/3 c of coconut flakes (add 1/2 c)
1 c of toasted almonds; chopped finely
3 Tbsps of melted butter (or margarine)
14 oz of milk (condensed, Eagle Brand)
4 pcs of egg yolks (large)
1/2 c of water (at room temperature)
1 tsp of almond extract (or 2 Tbsps of almond-flavored liqueur)
1 pkg of pudding mix (vanilla, not instant)
8 oz of sour cream (at room temperature)
Cream (whipping); whipped

Instructions:

Preheat the oven (325 degrees F). Combine (1-1/3 cups) coconut, butter, and almonds; press mixture firmly onto the base and up the sides of a 9 inch pie dish. Bake inside the oven for 20 mins. Let it cool.

Beat the yolks with (condensed) milk inside the saucepan. Add almond extract, pudding, and water; beat thoroughly till blended well. Cook above moderate heat till bubbly and thick; stir constantly. Let it cool for 15 mins.

Add (sour) cream and beat thoroughly. Add the remaining coconut then stir thoroughly. Pour onto the crust and cover; place inside the refrigerator till chilled. Too it with the cream.

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