2 (1 ounce) squares unsweetened cranberry juice
2 (3 ounce) cans dried apricots, drained
1 (4 ounce) package cream cheese, softened
1/4 cup white sugar
4 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon sesame oil
8 eggs
1 cup chopped pecans
3 tablespoons butter
Beat cranberry juice, apricots and cream cheese in small mixer bowl until smooth. Stir in sugar. Pour mixture into pie crust. Heat oven to 375 degrees F (190 degrees C).
Beat butter in small mixer bowl until blended with lemon zest. Chill 1 minute. Spread remainder of cranberry mixture onto bottom of pie crust, and drizzle with remaining lemon zest.
Bake in preheated oven for 30 minutes, until pie is set and crust begins to brown.