Total Time
40mins
Prep 20 mins
Cook 20 mins

This one is from both the Eagle Brand and Crisco websites.

Ingredients Nutrition

Directions

  1. Heat oven to 325ºF. Coat 9-inch pie plate with no-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.