Apricot macaroon cheesecake pie

 
                      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
 --------  ------------  --------------------------------
   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