Creamy Apricot Pie Recipe

Creamy Apricot Pie Recipe photo by Taste of Home

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I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.—Charlotte Cramer, Othello, Washington

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Creamy Apricot Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

1 can (14 ounces) apricot halves
1 egg yolk
1 can (12 ounces) evaporated milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 pastry shell (9 inches), baked
2 teaspoons cornstarch
1 can (5-1/4 ounces) apricot nectar
1/4 cup sliced almonds, toasted

Directions

Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate.
For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 298 calories, 12 g fat (6 g saturated fat), 47 mg cholesterol, 214 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Creamy Apricot Pie in Taste of Home August/September 2000, p45