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Creamy Apricot Pie

 Creamy Apricot Pie
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
6-8 ServingsPrep: 25 min. + chilling


  • 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


  • 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.

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Creamy Apricot Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.