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Coconut Almond Cream Pie




  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.


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