Apricot Cheese Pie

• 1 1/4 cups oats, quick cooking
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon cinnamon
• 18 teaspoon nutmeg ground
• 1 cup cottage cheese
• 1 package light cream (half&half) 8 oz.
• 3 large eggs
• 1/2 cup dates sliced
• 1/2 cup pineapple juice
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest grated
• 3/4 teaspoon cornstarch
• 1 can apricot halves, canned 16 oz, drained

1. Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl.
2. Press mixture onto bottom and up sides of a 9" pie plate.
3. Bake at 425F (220C) for 7 to 10 minutes, until lightly browned.
4. Meanwhile, combine cottage cheese and cream cheese, eggs, dates, 13 cup pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor or blender.
5. Blend until well mixed.
6. Pour into cooled crust and bake @ 350F (180C) for 30 to 35 minutes until filling is set.
7. Chill at least one hour.
8. Combine remaining pineapple juice and cornstarch in a small saucepan.
9. Heat to boiling.
10. Boil 1 minute, stirring constantly, until thickened and clear.
11. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze, evenly, over apricots.
12. Refrigerate until glaze is set.
13. Makes 8 servings.

oats, butter, cinnamon, nutmeg ground, cottage cheese, light cream, eggs, dates, pineapple juice, vanilla, orange zest, cornstarch, apricot halves

Taken from recipeland.com/recipe/v/apricot-cheese-pie-3296 (may not work)