1 (9 inch) prepared graham cracker crust
1/4 cup white sugar
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
To Make Crust: In a large bowl, mix sugar, eggs, salt, vanilla and almond extract. Beat until smooth. Stir in milk, vanilla, almond extract and milk mixture. Mix until well blended.
To Make Filling: In a medium bowl, mix cream cheese, pudding mix and coconut. Mix until well blended. Fold into coconut mixture. Spread pie filling into pie crust.
Frost the top of the pie with whipped cream.
To Make Filling: Place 1/2 cup of whipped cream in the bottom of the pie shell and press the edges together. Fold the remaining 1/2 cup whipped cream into the pie filling. Spread the remaining whipped cream over the pie filling.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting.
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