1 unbaked 8-inch pie crust
2 (3-ounce) packages cream cheese, softened
1/3 cup sugar
1 1/2 teaspoon lemon juice
1 teaspoon Kroger vanilla
2 eggs
1/2 cup heavy cream
1/2 cup Kroger flaked coconut
1 can (8 1/2 ounces) Kroger crushed pineapple, drained
1/4 cup toasted slivered almonds


Bake pie crust in a 450-degree oven for 7 minutes. Cool. 

Beat cream cheese until fluffy, gradually blend in sugar, lemon juice, and vanilla. Beat eggs slightly; add cream and coconut to eggs and blend into cheese mixture. Pour into the pie crust. Bake in a 350-degree oven for 45 minutes or until firm to the touch. Before serving top with drained pineapple and toasted almonds. 

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