Coconut Almond Cream Pie
 20 min  20 min one (9-inch) pie
INGREDIENTS:
- Crisco® Original No-Stick Cooking Spray
- 1 1/3 cups plus 1/2 cup flaked coconut
- 1 cup almonds, toasted and finely chopped
- 3 tablespoons butter, melted
- 1 (14-ounce) canEagle 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-ounce) package cream cheese, at room temperature
- 1/2 pint heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit, if desired
PREPARATION DIRECTIONS:
1. HEAT oven to 325ºF. Spray a 9-inch pie plate with the 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 side to rim of the pie plate to form crust. Bake 20 minutes. Cool.
2. 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.
3. WHIP cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut.
4. POUR into prepared crust. Cover and chill thoroughly. Whip heavy cream and powdered sugar to a stiff peak. Top pie with whipped cream when ready to serve. Garnish with reserved coconut mixture and fresh fruit. Refrigerate leftovers.
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