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Coconut & Almond Pie Crust Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together.

Pan size: 9 inch round baking dish
Temp: 400 degrees
Baking time: 50 minutes

This coconut & almond pie crust is used for pudding pies, pies with crumb tops and cheese cakes.

1 - 7 ounce package coconut, lightly toasted in the oven
2/3 cup finely chopped almonds,lightly toasted
1 can sweetened condensed milk, or fat free sweetened condensed milk, divided
1/3 cup flour
1/4 cup butter or margarine, melted

To toast coconut and almond, pre heat oven broiler at 400 degrees, sprinkle coconut and almonds onto a cookie sheet, place under oven broiler for 1 or 2 minutes. Remove from oven when coconut is golden brown. WATCH CARFULLY the coconut and almonds will burn quickly.

Mix together coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter; press onto bottom of a greased 9-inch springform pan or press in the bottom and sides of a pie pan.

Pour pie, cheesecake or dessert filling mixture over coconut and almond pie crust. Bake pie, cheesecake or dessert using the recipe directions.

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