Apricot Cream Pie
|8 inch baked pie shell||1|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|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)|
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.
Top with nondairy whipped topping.