Yield: 8 Servings
|1 pack||(15-oz) refrigerated pie crust|
|1 pack||(8-oz) cream cheese; softened|
|¼ cup||Sour cream|
|¼ cup||Apricot spreadable fruit (up to)|
|1 teaspoon||Almond extract|
|½ cup||Chopped almonds|
|2 tablespoons||Brown sugar|
|½ cup||Apricot spreadable fruit (up to)|
|1 teaspoon||Apmond extract|
|½ cup||Whipping cream; whipped|
|2 tablespoons||Toasted coconut or almonds or- (up to)|
|10||Dried apricot pieces|
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.
Pour into crust-lined pan.
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.
Garnish with whipped cream and coconut. Store in refrigerator.
NOTES : Per ⅒ tth of recipe: 450 calories, 27 g. fat, 113 mg. chol.
To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or until light golden brown, stirring occasionally.
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