Apricot Cream Pie


  • 1 (9inch) graham cracker crust
  • 2 cups dried apricots
  • 2 cups cold water
  • 1/2 cup sugar
  • 1/4 cup flour
  • 3/4 cup scalded milk
  • 2 egg yolks beaten
  • 2 tbs unsalted butter
  • whipped cream
  • chocolate shavings
  • Pre-bake the pie shell according to package directions. Cool  completely
  • Combine the apricots and water in a sauce pan and soak for 30 minutes.
  • Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
  • Remove the pan from the heat and drain.
  • Add the apricots to a food processor and process to a fine pulp.
  • In the top of a double boiler set over simmering water, mix together the sugar and flour.
  • Slowly stir in the hot milk and apricot pulp.
  • Cook stirring frequently for 20 minutes or until thickened.
  • Stir a small amount of the apricot mixture into the egg yolks.
  • Combine the egg yolk mixture with the mixture in the double boiler and cook for 2 minutes more.
  • Remove the pan from the heat and stir in the butter.
  • Turn the filling into the pie shell.
  • Chill until serving.
  • Decorate with whipped cream and chocolate shavings.

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