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Receta Creamy Apricot Pie

by Global Cookbook

Ingredientes

1 x (15-oz) can apricot halves 1 x egg yolk 1 x (12-oz) can evaporated lowfat milk 1 x 4-serving package cook-and-serve vanilla pudding mix

1 x 9 inch pastry shell, baked 2 tsp cornstarch 1 x 5 1/(4-oz) can apricot nectar (2/3 c.) 1/4 c. sliced almonds, toasted (see note)

Direcciones

1. Drain apricots, reserving 1/2 c. juice; set apricots aside.
2. In a saucepan, combine egg yolk, evaporated lowfat milk and reserved apricot juice; stir in the pudding mix till smooth. Bring to a boil over medium heat; cook and stir till thickened. Chop1/2 c. apricots; add in to pudding. Pour into pastry shell. Chill.
3. Make glaze by combining cornstarch and apricot nectar in a saucepan till smooth. Bring to a boil over medium heat; cook and stir for 2 min or possibly till thickened. Cut the remaining apricots into thirds; arrange over pudding layer.
4. Spoon glaze over top. Sprinkle with almonds. Refrigeratetill serving.
5. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.

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