Title: Almond Apricot Black Bottom Pie 1
Time: 25 minutes
Recipe via: (like this recipe, www.apricotproducers.com has many more).
Categories: Desserts, Pie
Yield: 8 Servings

Almond Apricot Black Bottom Pie

1 cup chocolate wafer crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 (15 1/4oz.) cans apricot halves
1 (8 oz.) package cream cheese, softened*
1 tablespoon vanilla extract*
toasted sliced almonds, optional

Preheat oven to 350°F

Combine wafer crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch removable bottom tart pan. Bake at 350°F, 6 to 8 minutes; cool.**

Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup, cream cheese and vanilla extract. Spread on bottom of cooled crust.

Cut apricot halves in half, if desired; arrange over cream cheese mixture. Chill. Garnish with toasted sliced almonds if desired.

*Variation: May use 2 cups vanilla pudding in place of cream cheese and vanilla extract.
**Tip: For a shortcut, use a 9-inch no-bake prepared chocolate or graham cracker crumb crust. Fill as directed above.
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