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Ingredients Jump to Instructions ↓

  1. 1 pack (15-oz) refrigerated pie crust

  2. 1 pack (8-oz) cream cheese; softened

  3. cup Sugar

  4. cup Sour cream

  5. 1 teaspoon Almond extract

  6. 1 Egg

  7. 1 cup Coconut

  8. cup Chopped almonds

  9. 2 tablespoons Brown sugar

  10. cup Apricot spreadable fruit (up to)

  11. 1 teaspoon Apmond extract

  12. 2 Eggs

  13. GARNISH: (OPTIONAL)

  14. cup Whipping cream; whipped

  15. 2 tablespoons Toasted coconut or almonds or- (up to)

  16. 10 Dried apricot pieces

Instructions Jump to Ingredients ↑

  1. FILLING TOPPING From: Bobb1744@...

  2. Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.'94 Prepare pie crust according to pkg. directions for one crust filled pie, using 9" pie pan. (Or make single crust homemade pie crust.) Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat unitl smooth. Add remaining filling ingredients. Beat until well blended.

  3. Pour into crust-lined pan.

  4. In small bowl, combine all topping ingredients. Mix well. Spoon teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 35-45 minutes or until top is golden brown and center is set. Cool completely.

  5. Garnish with whipped cream and coconut. Store in refrigerator.

  6. NOTES : Per 1/10 tth of recipe: 450 calories, 27 g. fat, 113 mg. chol.

  7. To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or until light golden brown, stirring occasionally.

  8. MC-RECIPE@...

  9. MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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