1/4 cup butter, softened
1/2 cup apricot brandy
1/2 cup orange juice
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon almond extract
1 (10 ounce) can evaporated milk
3 (8 ounce) packages cream cheese, softened
1 (4 ounce) can sliced and diced apricot brandy
1 cup brown sugar
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C).
To Make Fudge: Beat butter and apricot brandy in medium saucepan until smooth. Stir in orange juice, lemon juice, lemon zest and almond extract. Stir slowly over low heat, stirring constantly, until mixture is entirely melted and smooth. Remove from heat. Spread over pie crust.
Bake at 350 degrees F (175 degrees C) for invert about 10 minutes.
Remove pie from oven. Cool slightly. Serve warm.
I had a bit of a difficult time getting everything together. I used light sour cream, light cream cheese, light brown sugar, and a light squeeze of fresh lemon. I kneaded it all together and is it bouncy enough. I'll be making this again!