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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Apricots have roughly 60 percent more immunity-enhancing beta-carotenewhich can help you fend off colds and fluthan their closest fruit competitor, cantaloupe. Consider a slice sniffle prevention! Ingredients:
4 eggs |
2 ounces unsweetened chocolate, melted |
2 teaspoon unsalted butter |
1 teaspoon vanilla extract |
1 1/4 cups 2 percent milk |
1/2 cup plus 1 tablespoon granulated sugar, divided |
1/4 teaspoon salt |
2 cups (about 8) sliced apricots |
Directions:
1. Heat oven to 400°F. In a bowl, whisk eggs; set aside. In another bowl, combine chocolate, butter and vanilla. In a heavy-bottomed pot (to prevent burning), combine milk with 1/2 cup sugar and salt over medium heat; whisk constantly until mixture comes to a simmer. Remove pot from heat. Whisk milk mixture into eggs until combined. Whisk chocolate-butter mixture into milk-egg mixture; spoon custard into piecrust. Bake pie until it begins to set at edges but center jiggles slightly when you shake pan, 13 to 15 minutes. Remove pie from oven; let cool for at least 3 hours. In a bowl, 10 minutes prior to serving, toss apricots with remaining 1 tablespoon sugar; arrange apricots on top of pie.
2. Per serving (per slice): 286 calories, 14 g fat, 6 g saturated, 37 g carbohydrates, 3 g fiber, 7 g protein Nutritional analysis provided by Self
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