Apricot Macaroon Cheesecake Pie

* Exported from MasterCook *

Apricot Macaroon Cheesecake Pie

Recipe By : Pillsbury, 36th Cookoff Cookbook, Mar.'94
Serving Size : 8 Preparation Time :0:00
Categories : Apricots Cheesecakes
Cream Cheese Desserts
Pies Coconut
Nuts

Amount Measure Ingredient -- Preparation Method
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15 ounce pkg. refrigerated pie crust
FILLING:
8 ounce pkg. cream cheese -- softened
1/2 cup sugar
1/4 cup sour cream
1/4 cup apricot spreadable fruit
1/2 to 1 tsp. almond extract
1 egg
TOPPING:
1 cup coconut
1/2 cup chopped almonds
2 tablespoons brown sugar
1/2 cup apricot spreadable fruit
1/2 to 1 tsp. apmond extract
2 eggs
GARNISH: -- Optional
1/2 cup whipping cream -- whipped
2 tablespoons toasted coconut or almonds OR
8 to 10 dried apricot pieces

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.

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NOTES : Per 1/10 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. Formatted to MasterCook by
Bob b1744@AOL.com