Apricot Couscous Pie

This was one of the pies I made for last night’s Pie Night. It’s delicious. Recipe adapted from Icebox Pies, which Sharon gave me last year. It’s turned out to be quite the excellent pie book.


  • 3 cups half and half
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 3/4 cup couscous
  • 1/2 cup dried apricots
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 crumb crust
  • 1/2 cup apricot preserves
  1. lightly beat egg yolks
  2. chop dried apricots finely
  3. combine half and half, sugar, and salt in a medium saucepan
  4. bring pot just to a boil, then reduce heat to medium-low
  5. slowly drizzle about 1/2 cup of the half and half mixture into the egg yolks, whisking constantly
  6. whisk the egg yolks into the saucepan
  7. add the couscous, dried apricots, and nutmeg and stir to combine
  8. simmer, whisking constantly, until the mixture thickens and almost all the liquid has been absorbed (about 5 to 7 minutes)
  9. remove the pan from the heat
  10. stir in the vanilla
  11. scrape the mixture into the crumb crust
  12. in a food processor, process the apricot preserves until smooth
  13. spread the preserves over the pie with a spatula
  14. wrap in plastic wrap
  15. refrigerate at least 3 hours

No photos, because I didn’t have space on the memory card for my camera.

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