Coconut Almond Cream Pie

Ingredients

• 1 1/3 cups + 1/2 cup flaked coconut
• 1 cup almonds, toasted and finely chopped
• 3 tablespoons butter, melted
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
• 4 egg yolks
• 1/2 cup water
• 1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur
• 1 small box vanilla flavor pudding mix (not instant)
• 1 (8 ounce) container sour cream (room temperature)
• Whipping cream, whipped

Instructions

1. Heat oven to 325 degrees F.
2. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust.
3. Bake for 20 minutes. Cool.
4. In heavy saucepan, beat sweetened condensed milk with egg yolks.
5. Add water, extract and pudding mix; beat until well blended. Over medium heat, cook and stir until thickened and bubbly.
6. Cool for 15 minutes.
7. Beat in sour cream. Stir in remaining 1/2 cup coconut.
8. Pour into prepared crust; cover. Chill thoroughly.
9. Top with whipped cream.
10. Garnish as desired.
11. Refrigerate leftovers.