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.
Ingredients
- 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
- lightly beat egg yolks
- chop dried apricots finely
- combine half and half, sugar, and salt in a medium saucepan
- bring pot just to a boil, then reduce heat to medium-low
- slowly drizzle about 1/2 cup of the half and half mixture into the egg yolks, whisking constantly
- whisk the egg yolks into the saucepan
- add the couscous, dried apricots, and nutmeg and stir to combine
- simmer, whisking constantly, until the mixture thickens and almost all the liquid has been absorbed (about 5 to 7 minutes)
- remove the pan from the heat
- stir in the vanilla
- scrape the mixture into the crumb crust
- in a food processor, process the apricot preserves until smooth
- spread the preserves over the pie with a spatula
- wrap in plastic wrap
- refrigerate at least 3 hours
No photos, because I didn’t have space on the memory card for my camera.