Apricot Macaroon Cheesecake Pie Recipe

• 1 pkt (15-ounce) refrigerated pie
• 1 pkt (8-ounce) cream cheese, softened
• 1/2 c. Sugar
• 1/4 c. Lowfat sour cream
• 1/4 c. Apricot spreadable fruit
• 1/2 x -(up to)
• 1 tsp Almond extract
• 1 x Egg
• 1 c. Coconut
• 1/2 c. Minced almonds
• 2 Tbsp. Brown sugar
• 1/2 c. Apricot spreadable fruit
• 1/2 x -(up to)
• 1 tsp Apmond extract
• 2 x Large eggs GARNISH: (OPTIONAL)
• 1/2 c. Whipping cream, whipped
• 2 Tbsp. Toasted coconut or possibly almonds
• 8 x -(up to)
• 10 x Dry apricot pcs

1. Prepare pie crust according to pkg.
2. directions for one crust filled pie, using 9" pie pan.
3. (Or possibly make single crust homemade pie crust.)
4. Heat oven to 350 F. In large bowl, combine cream cheese and sugar.
5. Beat unitl smooth.
6. Add in remaining filling ingredients.
7. Beat till well blended.
8. Pour into crust-lined pan.
9. In small bowl, combine all topping ingredients.
10. Mix well.
11. Spoon teaspoonsfuls of topping proportionately over filling.
12. Bake at 350 F. for 35-45 min or possibly till top is golden and center is set.
13. Cold completely.
14. Garnish with whipped cream and coconut.
15. Store in refrigerator.
16. To toast coconut: spread on cookie sheet.
17. Bake at 350 F. for 7-8 min or possibly till light golden, stirring occasionally.

cream cheese, sugar, sour cream, fruit, egg, coconut, almonds, brown sugar, fruit, eggs, whipping cream, coconut, apricot pcs

Taken from cookeatshare.com/recipes/apricot-macaroon-cheesecake-pie-68975 (may not work)