* Exported from MasterCook * 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 OPTIONAL GARNISH: 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 until 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 1/10th 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