Crust
48 vanilla wafers
1/2 cup margarine, melted
Filling
1 1/2 cup powdered sugar
3/4 cup margarine, melted
3 eggs, well-beaten
1-pint whipping cream
1/4 cup sugar
1 cup pecans, chopped
2 can (13-ounce) apricot halves
Method
Combine powdered sugar, margarine, and beaten eggs in a saucepan. cook (medium heat) until thick – stirring constantly; cool slightly.
Whip cream, until stiff, and 1/4 cup sugar.
Drain apricots and chop – do not puree.
Assemble pie in this order:
- Spread cooked filling in chilled shell
- 1/2 of the whipped cream
- all of the apricots
- all the nuts
- rest of the whipped cream
Garnish with vanilla wafer crumbs. Chill 1 hour.
