Coconut Almond Cream Pie

Ingredients: non-stick cooking spray 1 1/3 cup plus 1/2 cup flaked coconut 1 cup almonds, toasted and finely chopped* 3 tablespoon butter, melted 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 4 large egg yolks 1/2 cup water 1/2 teaspoon almond extract 1 (4 serving size) package vanilla flavor pudding mix (not instant) 1 (8 oz.) package cream cheese, softened 1/2 pint (1 cup) heavy cream 2 tablespoon powdered sugar Fresh fruit, if desired
Rated

NUTRITION INFORMATION

Serving Size 1 slice, 1/10 of pie
Calories Per Serving 540
Total Fat 36g
Calories From Fat 330g
Saturated Fat 19g
Trans Fat 0.5g
Cholesterol 150mg
Sodium 260mg
Carbohydrates 47g
Dietary Fiber 4g
Sugar 39g
Protein 10g
Percent Daily Value*: Vitamin A 20%, Calcium 20%, Vitamin C 8%, Iron 6%.

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HEAT oven to 325ºF. Coat 9-inch pie plate with no-stick cooking spray. Combine 1 1/3 cups coconut, chopped almonds and butter. Reserve 2 tablespoons for garnish. Press remaining coconut mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.

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COMBINE sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and pudding mix; stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.

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WHIP cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared crust. Cover and chill thoroughly.

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WHIP heavy cream and powdered sugar to a stiff peak. Top pie with whipped cream just before serving. Garnish with reserved coconut mixture and fresh fruit.

NUTRITION INFORMATION

Serving Size 1 slice, 1/10 of pie
Calories Per Serving 540
Total Fat 36g
Calories From Fat 330g
Saturated Fat 19g
Trans Fat 0.5g
Cholesterol 150mg
Sodium 260mg
Carbohydrates 47g
Dietary Fiber 4g
Sugar 39g
Protein 10g
Percent Daily Value*: Vitamin A 20%, Calcium 20%, Vitamin C 8%, Iron 6%.

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Coconut Almond Cream Pie

Coconut Almond Cream Pie

Ingredients

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