Cheesy Apricot Pie
1 Baked pie crust
1/3 c. Sugar
8 oz. pkg. Cream cheese
1 ¼ c. Cream
1 t. Vanilla
¼ t. Almond extract
10 ½ oz. Can apricot halves
1 Envelope unflavored gelatin
½ c. Currant jelly, melted
Whipped cream
Beat sugar and cream cheese together until fluffy and light. Beating on low speed, slowly pour in the cream. Blend in the vanilla and almond extract.
Drain the apricot halves, reserving the syrup. Place ½ cup of the syrup in a small saucepan; soften the gelatin in the syrup. Slightly heat this mixture to help the gelatin dissolve. Stir gelatin mixture into cream cheese mixture; pour into pie shell and chill 2 to 3 hours, or until set.
Arrange apricot halves on top of the cream filling in a decorative manner. Spoon the melted currant jelly over the apricots. Chill pie. Serve with whipped cream if desired. Makes 8 servings.
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