1 1/3 cups butter, softened
1 cup apricot preserves
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
2 cups sliced pecans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1/2 cup butter, room temperature
1/2 cup chopped pecans
1 tablespoon vanilla extract
Beat margarine, brown sugar, egg and vanilla in medium bowl until well blended. Stir in butter and pecans.
Preheat oven to 350 degrees F (175 degrees C). Bake pie in preheated oven for 50 to 60 minutes or until custard is firm. Cool slightly before serving. Chill pie in refrigerator. Refrigerate leftover pie.
this is it!!! if you are looking for something different from the normal old pie, this is the place! i made this pie for a christmas party, and it got rave reviews from all the family!
Cloudberries, yum. Adding nuts on top makes this more of a sweet cookie, but in terms of flavor, goes pretty good. Honestly, we didn't like any of the pecans, but thought this recipe was pretty good. I did swap the pecans for walnuts, because I forgot some. I think with a little strawberry arrr [fresh fruit] and brown sugar and fresh cream, this would be a great potluck dish. I don't know how it is with the pecans, I've tried making these with just 1 packet of pecans, 1/2 cup of brown sugar, and 2 cups of raw almonds, and they came out fantastic. My, my, my!
⭐ ⭐ ⭐ ⭐ ⭐