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Ingredientes
- 1 pkt (15-ounce) refrigerated pie
- 1 pkt (8-ounce) cream cheese, softened
- 1/2 c. Sugar
- 1/4 c. Lowfat sour cream
- 1/4 c. Apricot spreadable fruit
- 1/2 x -(up to)
- 1 tsp Almond extract
- 1 x Egg
- 1 c. Coconut
- 1/2 c. Minced almonds
- 2 Tbsp. Brown sugar
- 1/2 c. Apricot spreadable fruit
- 1/2 x -(up to)
- 1 tsp Apmond extract
- 2 x Large eggs GARNISH: (OPTIONAL)
- 1/2 c. Whipping cream, whipped
- 2 Tbsp. Toasted coconut or possibly almonds
- 8 x -(up to)
- 10 x Dry apricot pcs
Direcciones
- Prepare pie crust according to pkg. directions for one crust filled pie, using 9" pie pan. (Or possibly make single crust homemade pie crust.)
- Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat unitl smooth. Add in remaining filling ingredients. Beat till well blended.
- Pour into crust-lined pan.
- In small bowl, combine all topping ingredients. Mix well. Spoon teaspoonsfuls of topping proportionately over filling. Bake at 350 F. for 35-45 min or possibly till top is golden and center is set. Cold completely.
- Garnish with whipped cream and coconut. Store in refrigerator.
- To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 min or possibly till light golden, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 208 | |
| Calories from Fat 105 | 50% |
| Total Fat 11.99g | 15% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 39mg | 2% |
| Potassium 194mg | 6% |
| Total Carbs 22.63g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 20.51g | 14% |
| Protein 3.97g | 6% |
