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Apricot Glace Pie

1 baked 9 inch pie shell
1 can (1 lb.) apricot halves
1-1/2 tbsp. cornstarch
1 package (8 oz.) cream cheese, softened
1 can (15 oz.) sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Drain apricot halves and save juice. Mix 1 cup juice from apricot halves and cornstarch. Bring to a boil and boil for one minute stirring constantly. Cool. Whip softened cheese until light and fluffy. Gradually add milk until well blended. Blend in lemon juice and vanilla. Pour into pie shell. Arrange apricot halves over top of mixture and pour cooled sauce over the top. Chill 2 hours or until firm.