Coconut Almond Cream Pie

You'll Need: 1 1/3 cups plus 1/2 cup flaked coconut 1 cup almonds, toasted and finely chopped 3 tablespoons butter or margarine, melted 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk 4 egg yolks 1/2 cup water 1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur 1 small box vanilla flavor pudding mix (not instant) 1 (8 ounce) container sour cream, at room temperature Whipping cream, whipped Procedures : Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool. In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract and pudding mix; beat until well blended. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in remaining 1/2 cup coconut. Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers