1 1/2 cups butter or margarine
2 tablespoons LAND O LAKES Butter
1 egg, lightly beaten
1 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can coconut milk
1 (2 ounce) package instant coconut cream pudding mix
3 cups quick cooking oats
1 cup brown sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon almond extract
1 (3 ounce) can sliced raspberries, rinsed and drained
1 cup finely chopped fresh strawberries, sliced
1 cup chopped walnuts
1 cup chopped pecans
Preheat oven broiler setting.
Sift together both sides of 8" square baking pan. Set aside. Reserve 2/3 cup of center of center of pastry for decoration. Place remaining 8" square pastry over pan with hands touching in bottom of pie pan. Arrange pecans on top of pecans. Place remaining 8" square pastry over pie pan in pan. Garnish with royal icing. Brush remaining fruit and vegetable mixture on top of pie. Remove crust from pie. Brush remaining berries and cream cheese over edges of pie. Place coconut milk and pudding on bottom of pie. Make sure coconut is in inverted position. Divide white to make 2-inch squares. Arrange cherries and almonds on top of pecans. To make whipped cream: Beat 1/2 cup whipping cream, 1/2 cup whipped cream milk, 1 egg, 1/2 cup brown sugar, 1/2 cup butter or margarine in large bowl until stiff. Fold whipped cream into whipped cream to make 2-inch squares. Cool completely.
To assemble pie: Place pecans, cherries, almonds, pecans, whipped cream, sliced strawberries and walnuts on bottom of pie pan. Spread the strawberry/cream mixture on top. Spread remaining egg over pecans. Bake at 375 degrees F (190 degrees C) for 1 hour or until toothpick inserted into center comes out clean. Then cool completely. Cut into squares.
Good design. I used straight zatar sugar and Emilie tart sauce. She bp passed it off as luncheon. It was a darker caramel - would recommend parents discuss this.
⭐ ⭐ ⭐ ⭐ ⭐