This apricot preserve recipe from Britney (of Britney Breaks Bread) requires less than 10 ingredients and just a very few minutes to pop into the oven. (Leave chilling time in the back end, however!)
As Britney explains in her episode "You Never Know Until You Try", this recipe came to her in phases. First, she tried a fresh apricot for the first time, loved it, and wanted to incorporate it in a dessert. Next, she was inspired by a key lime pie and decided to replace the lime flavor with sweet apricot preserves. Finally, Britney hit her stroke of genius - a crushed caramel cookie crust, made with Pepperidge Farm Bordeaux cookies. The caramel flavor is the perfect complement to the fruity preserves.
One word - this is a very sweet dessert! Depending on how you make your key lime pie, it often has a lot of sharp, tangy zest to cut the sweet. Obviously, an apricot preserve recipe isn't going to have any sharp! So if you really don't like sweet desserts, this may not be for you. On the other hand... in the formative words of Britney's Nanny - "You never know until you try!" I think you'll love it!
Episodes Related to This Apricot Preserve Recipe
"You Never Know Until You Try" with Britney (Breaks Bread)
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How to Contact Britney
Website: www.britneybreaksbread.com
Instagram: @britneybreaksbread
Pinterest: www.pinterest.com/britneybreaksbread
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Apricot Cream Pie with Caramel Cookie Crust (An Apricot Preserves Recipe)
Difficulty: Easy12
servings20
minutes40
minutes1
hourThe sweet tart filling made quickly with apricot preserves is perfectly complemented by a rich, decadent caramel crust.
Keep the screen of your device on
Ingredients
- Crust
2 packs 2 Pepperidge Farm Bordeaux cookies
4 4 tbsps butter, melted
2 2 tbsps sugar
½ teaspoon ½ cinnamon
1 1 egg, beaten
Pinch salt
- Cream
3 3 egg yolks
14 oz 14 can sweetened condensed milk
¼ cup ¼ apricot preserves
1 1 apricot, optional
Directions
- Preheat oven to 350 degrees F.
- In a food processor, add 2 packs of Bordeaux cookies and blend until there are no chunks and crumbs are uniform.
- Add butter, sugar, salt, and cinnamon and blend. Add beaten egg and continue to blend until dough has the texture of wet sand.
- Spray a springform pan with oil and press crust onto the bottom of the pan. Bake for 12 minutes. Allow pie crust to cool.;While crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes, until eggs are light and frothy.
- Slowly begin to add sweetened condensed milk and continue to mix on high speed for an addition 3-4 minutes.
- Reduce speed to low and add apricot preserves and mix until fully incorporated.
- Once pie crust has cooled, spray the exposed sides of the springform pan with oil. Pour apricot mixture on top of crust.
- Optional
- Puree 1 apricot and add the puree to the top of the pie and swirl with a toothpick.;Bake for 15-18 minutes at 350 degrees F, until cream has set.
- Allow pie to cool then freeze for 20 minutes. Refrigerate for 1-2 hours.
Notes
- Make sure to listen to Brittney on The Storied Recipe Podcast, “You Never Know Until You Try” with Britney Breaks Bread while you make her Apricot Cream Pie recipe!
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