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Coconut Custard Cake, Chocolate Graham & Almond Crust with Mascarpone & Rum Whipped Cream.

Chocolate & Toasted Almond Crust;

Preheat oven to 375 degrees.

2 Cups Chocolate Graham Crackers, crushed fine in blender or food processor

1 Cup toasted Almond, toast in heavy skillet, cool to room temp & crush fine in blender or food processor

2/3 Cup Sugar

Mix together well in large mixing bowl, then add;

12 Tablespoons melted Butter

Stir together until of ‘pea’ size crumbles

Put mixture into a buttered 9 x 13 Glass Baking Pan.

Pat down even, I use the bottom of a measuring cup.

Bake at 375 degrees for 20 to 24 minutes.

Remove from oven

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