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Name: Apricot Macaroon Cheesecake Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Sugar; 1/2 c Chopped almonds; 2 tb Brown sugar; 2 Eggs; 1/2 -(up to); 1/2 c Whipping cream; whipped; GARNISH: (OPTIONAL); 8 -(up to); 1 c Coconut; 1 Egg; 1/2 c Apricot spreadable fruit; 1/2 -(up to); 1 ts Almond extract; 10 Dried apricot pieces; 1/4 c Apricot spreadable fruit; 1 ts Apmond extract; 2 tb Toasted coconut or almonds; 1/4 c Sour cream; 1 pk (15-oz) refrigerated pie; 1 pk (8-oz) cream cheese;

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INGREDIENTS

1/2 c Sugar
TOPPING
1/2 c Chopped almonds
2 tb Brown sugar
2 Eggs
1/2 -(up to)
1/2 c Whipping cream; whipped
GARNISH: (OPTIONAL)
8 -(up to)
1 c Coconut
1 Egg
1/2 c Apricot spreadable fruit
1/2 -(up to)
1 ts Almond extract
10 Dried apricot pieces
1/4 c Apricot spreadable fruit
FILLING
1 ts Apmond extract
2 tb Toasted coconut or almonds
or
1/4 c Sour cream
1 pk (15-oz) refrigerated pie
1 pk (8-oz) cream cheese;

Servings

INSTRUCTIONS

From: Bobb1744@aol.com Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.94 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. 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Apricot Macaroon Cheesecake Pie

1/2 c Sugar
 TOPPING
1/2 c Chopped almonds
2 tb Brown sugar
2 Eggs
1/2 -(up to)
1/2 c Whipping cream; whipped
 GARNISH: (OPTIONAL)
8 -(up to)
1 c Coconut
1 Egg
1/2 c Apricot spreadable fruit
1/2 -(up to)
1 ts Almond extract
10 Dried apricot pieces
1/4 c Apricot spreadable fruit
 FILLING
1 ts Apmond extract
2 tb Toasted coconut or almonds
 or
1/4 c Sour cream
1 pk (15-oz) refrigerated pie
1 pk (8-oz) cream cheese;

From: Bobb1744@aol.com    Date: Tue, 27 Feb 1996 19:46:50 -0500    Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.94  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.    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.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 8 Servings

Calories: 513
Calories from Fat: 236 (46%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 2.9g
Cholesterol 605mg		186 %
Sodium 236.2mg		8 %
Potassium 294.6mg		8 %
Total Carbohydrate 52.7g		16 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 50.9g
Protein 19.3g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 513

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