creamy apricot pie

Name: Creamy Apricot Pie
Prep time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) (14 ounces) apricot halves; 1 - egg yolk; 1 can(s) (12 ounces) evaporated milk; 1 package(s) (3 ounces) cook-and-serve vanilla pudding mix; 1 - pastry shell (9 inches), baked; 2 teaspoon(s) cornstarch; 1 can(s) (5-1/4 ounces) apricot nectar; 1/4 cup(s) sliced almonds, toasted

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

prep time 25 Min

method Refrigerate/Freeze

Ingredients For creamy apricot pie

1 can

(14 ounces) apricot halves
1

egg yolk
1 can

(12 ounces) evaporated milk
1 pkg

(3 ounces) cook-and-serve vanilla pudding mix
1

pastry shell (9 inches), baked
2 tsp

cornstarch
1 can

(5-1/4 ounces) apricot nectar
1/4 c

sliced almonds, toasted

How To Make creamy apricot pie

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.
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