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Glazed Apricot Cheese Pie

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Ingredients
  Canned apricot halves 17 Ounce (1 can)
  9 inch pie shell/Graham cracker crumb crust 1 , baked, cooled
  Cream cheese 8 Ounce, softened (1 package)
  Cold milk 2 Cup (32 tbs)
  Vanilla flavor instant pudding and pie filling 5 1⁄2 Ounce (1 package, 6 serving size Brand)
  Maraschino cherry 3
  Corn syrup 2 Tablespoon
Directions

GETTING READY
1. Drain canned apricots and reserve 1/3 cup of syrup.
2. Keep aside 6 apricot halves for garnishing.

MAKING
3. Using an electric mixer, beat cream cheese until soft.
4. Gradually add a cup of milk and beat until smooth.
5. Add the rest of the milk, measured syrup and pie filling mix; beat at low speed or about 1 minute until well blended.

FINALISING
6. Into the pie shell, arrange the remaining apricots.
7. Pour the filling mixture above the apricots and refrigerate for 5 minutes.
8. Cut the reserved apricots into 3 pieces and arrange like a flower on top of the pie filling.
9. At the centre of each flower, place a cherry.
10. Using a brush, apply corn syrup over the fruits.
11. Refrigerate the pie for a minimum of 3 hours for chilling.

SERVING
12. Cut Glazed Apricot Cheese Pie into 6 wedges and serve chilled in dessert plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday, Party
Ingredient: 
Apricot
Cook Time: 
180 Minutes
Servings: 
6

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