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Apricot Cream Pie

Diabetic.Foodie's picture
Ingredients
  8 inch baked pie shell 1
  Granulated sugar 1⁄4 Cup (4 tbs)
  Cornstarch 3 Teaspoon
  Salt 1 Dash
  Cold milk 1⁄2 Cup (8 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs), scalded
  Egg yolks 3 , beaten
  Apricot puree 1 Cup (16 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Prepared nondairy whipped topping 2 Cup (32 tbs)
Directions

Combine sugar replacement, cornstarch, and salt in the top of a double boiler.
Stir in cold milk to dissolve cornstarch.
Slowly add scalded milk.
Place over hot water.
Cook and stir until mixture thickens.
Pour small amount of thickened mixture into beaten egg yolks, stirring to mix.
Return to pan.
Cook 4 to 5 minutes longer.
Stir in apricot puree and vanilla.
Cook for 2 minutes.
Remove from heat and allow to cool.
Transfer to baked pie shell.
Cool thoroughly.
Top with nondairy whipped topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pie
Interest: 
Healthy

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