Coconut Almond Cream Pie

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

Heat 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.