APRICOT PIE

1 Cup evaporated milk
½ Cup sugar
½ Cup Original Bisquick mix
2 Tablespoons butter or margarine
1 Teaspoon vanilla
2 Eggs
1 Can (8¼ ounces) apricot halves, drained and mashed
¼ Cup apricot preserves

Heat oven to 350F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream, if desired. Cover and refrigerate any remaining pie.

Serving size: 1 Slice (1/8 of pie)
Calories: 205
Fat: 7 g
Cholesterol: 65 mg
Carbohydrate: 31 g
Protein: 5 g
Sodium: 180 mg

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