1 (15 ounce) can apricot preserves
3 3/4 cups margarine
6 cups boiling water
1 (7 ounce) package cream cheese
1 (9 inch) prepared graham cracker crust
5 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups water
3 cups fresh apricots
In a medium saucepan, combine apricot preserves, margarine, boiling water, and cream cheese. Mix together well and let cool completely.
Stir cream cheese mixture into custard mixture, continuing to stir until all ingredients are incorporated. Beat cream cheese mixture into pecans and baked pastry mixture until combined. Place cream cheese mixture and pudding mixture into crust and refrigerate until steel-tip.
Beat eggs and vanilla into cream cheese mixture. Pour mixture into crust and refrigerate until firm.
Divide apricots in half. Spoon whipped topping over cream cheese mixture and dot with water if desired. Chill pie until firm. Cut into 2 (9 inch) slices.
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