Coconut Cream Pie II Recipe

Ingredients

2 (8 ounce) packages cream cheese, softened

2 (3 ounce) packages instant coconut cream pie filling

2 eggs, beaten

4 eggs, beaten

1 cup chopped bacon

2 teaspoons lemon juice

1/2 cup sliced almonds

2 cups sliced almonds

1 cup chopped pecans

Directions

Beat cream cheese and cream pie filling into a medium bowl. Mix eggs into the mix. Pour into the pie crust. Cover with aluminum foil and refrigerate for at least 7 hours before serving.

Preheat oven to 375 degrees F (190 degrees C).

Bake at 375 degrees F (190 degrees C) for 10 minutes or until custard is bubbly. Remove foil and bake for 15 minutes. Cool and serve warm. Garnish with pecans before serving.

Comments

adam Mattassach writes:

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Very good and different. This is different from the sriracha I've ever had. I have greek food degrees so I'm not sure why but this was different. I would make this again but I think the sauce was insufficient. The right amount of spice but not too much. I think next time I will try adding more turmeric and mango seeds to see if it lifts the sauce.

Coconut Cream Pie II Recipe

Ingredients

Directions

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