Coconut Almond Cream Pie
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- nonstick cooking spray
- 1 1⁄3 cups flaked coconut, plus
- 1⁄2 cup flaked coconut (keep divided)
- 1 cup almonds, toasted and finely chopped
- 3 tablespoons butter, melted
- 1 (14 ounce) can sweetened condensed milk (make sure it's the sweetened condensed)
- 4 large egg yolks
- 1⁄2 cup water
- 1⁄2 teaspoon almond extract
- 1 (3 ounce) package cook & serve vanilla pudding mix (the small 4 serving size and not instant)
- 1 (8 ounce) package cream cheese, softened to room temperature
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- fresh fruit (optional)
directions
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!