Apricot Glaze Pie Recipe
I got this Apricot Glace Pie recipe from my neighbor who is an excellent cook. A good way to use up Fruits is to make some irresistible Apricot Glace Pie. A lip-smacking Dessert, this Apricot Glace Pie completes your spread. Stop ruminating and make this Apricot Glace Pie right now!
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientApricot
Ingredients
Stick pie crust mix - 1
Apricot halves - 1lb. can
Cornstarch - 1 1/2 tbsp.
Cream cheese – 1- 8-oz. package
Sweetened condensed milk - 1 can
Lemon juice - 1/3c.
Vanilla - 1 tsp.
Whipped cream
Directions
MAKING
1) Follow package directions to prepare the pie crust.
2) Place into a 9-inch pie pan and bake as per directions. Keep aside and cool.
3) Drain the apricots, transferring the juice into a bowl.
4) Add water to the reserved juice to bring the total quantity to 1 cup of liquid.
5) Mix the liquid and cornstarch and boil.
6) Boil for 1 minute, stirring constantly and then cool.
7) Whip the cream cheese, till light and fluffy.
8) Gradually beat in the condensed milk till blended.
9) Blend in the lemon juice and vanilla and pour the filling into the pie shell.
10) Arrange the apricot halves over the filling and pour the sauce over the top.
11) Refrigerate for 2 hours.
12) You may also opt for a Graham cracker crust.
SERVING
13) Serve with whipped cream.
1) Follow package directions to prepare the pie crust.
2) Place into a 9-inch pie pan and bake as per directions. Keep aside and cool.
3) Drain the apricots, transferring the juice into a bowl.
4) Add water to the reserved juice to bring the total quantity to 1 cup of liquid.
5) Mix the liquid and cornstarch and boil.
6) Boil for 1 minute, stirring constantly and then cool.
7) Whip the cream cheese, till light and fluffy.
8) Gradually beat in the condensed milk till blended.
9) Blend in the lemon juice and vanilla and pour the filling into the pie shell.
10) Arrange the apricot halves over the filling and pour the sauce over the top.
11) Refrigerate for 2 hours.
12) You may also opt for a Graham cracker crust.
SERVING
13) Serve with whipped cream.
