Creamy Apricot Pie Recipe
Creamy Apricot Pie Recipe photo by Taste of Home
Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1 slice: 298 calories, 12g fat (6g saturated fat), 47mg cholesterol, 214mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Creamy Apricot Pie in Taste of Home August/September 2000, p45

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