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Source: America's Favorite Food Associations

Creamy Apricot Pie
A great no-bake pie!
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Serves: makes 9 inch pie
Prep Time: 10 minutes
Cook Time: 0 minutes
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1 can (16 ounces) apricot halves in juice
1 package (3 1/2 ounces) vanilla pudding
1 1/2 cups evaporated milk, undiluted
1 egg yolk, beaten
1 9 inch pie shell, baked
2 teaspoons cornstarch
1/4 cup toasted almonds, sliced




Drain apricots, reserve syrup.
Place pudding mix in medium saucepan.
Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over medium heat.
Stir constantly until mixture boils.
Chop 1/2 cup apricots; stir into pudding. Pour into pie shell. Chill.
Combine 2/3 cup syrup (add water if necessary)and cornstarch. Cook over medium heat.
Stir constantly until mixture boils 1 minute.
Cut remaining apricots into thirds lengthwise. Arrange slices over pudding.
Spoon glaze over pie.
Sprinkle almonds around edge. Chill.





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