CREAMY APRICOT PIE

Creamy Apricot Pie image

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

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.