Recipe - Apricot Macaroon Cheesecake Pie

1 pack (15oz) refrigerated pie

FILLING
crust
1 pack (8oz) cream cheese;
softened
One half cup Sugar
One fourth cup Sour cream
One fourth cup Apricot spreadable fruit
One half (up to)
1 teaspoon Almond extract
1 Egg

TOPPING
1 cup Coconut
One half cup Chopped almonds
2 tablespoon Brown sugar
One half cup Apricot spreadable fruit
One half (up to)
1 teaspoon Apmond extract
2 Eggs
GARNISH: (OPTIONAL)
One half cup Whipping cream; whipped
2 tablespoon Toasted coconut or almonds
or
8 (up to)
10 Dried apricot pieces

From: Bobb1744@aol.com

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 crustlined pan.

In small bowl, combine all topping ingredients. Mix well. Spoon
teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 3545
minutes or until top is golden brown and center is set. Cool completely.
Garnish with whipped cream and coconut. Store in refrigerator.

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 78 minutes or
until light golden brown, stirring occasionally.

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