Creamy Apricot Pie

• 1 can (14 ounces) apricot halves
• 1 egg yolk
• 1 can (12 ounces) evaporated milk
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1 pastry shell (9 inches), baked
• 2 teaspoons cornstarch
• 1 can (5-1/4 ounces) apricot nectar
• 1/4 cup sliced almonds, toasted

1. Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate.
2. For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

apricot halves, egg yolk, milk, vanilla pudding, pastry shell, cornstarch, almonds

Taken from www.tasteofhome.com/recipes/creamy-apricot-pie/ (may not work)