Instructions: Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Refrigerate remaining pie crust for later use.) Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, sprinkle gelatin over 1/4 cup of the apricot nectar; let stand to soften. Set aside. In another small bowl, cut 1 can of apricot halves into small pieces. Set aside. In blender container or food processor bowl with metal blade, combine remaining can apricot halves and remaining 3/4 cup apricot nectar. Cover; blend until smooth.

In medium saucepan, combine 1/2 cup sugar, cornstarch and salt. Stir in milk and blended apricot mixture. (Mixture will look curdled) Cook over medium heat until mixture comes to a boil and is slightly thickened, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Return egg yolk mixture to saucepan; mix well. Over medium heat, bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly.

Remove from heat; stir in butter, 1/2 tsp vanilla and gelatin mixture. Fold in 1/2 cup toasted coconut. Refrigerate about 30 minutes or until slightly thickened. Fold in apricot pieces. Spoon into cooled, baked crust. Cover; refrigerate about 45 minutes or until mixture is partially set.

In large bowl, beat whipping cream until soft peaks form. Add 1 Tbl sugar and 1/4 tsp vanilla; beat until stiff peaks form. Gently fold in apricot preserves. Pipe or spoon whipped cream mixture over cooled filling. Garnish with remaining 1/2 cup toasted coconut. Refrigerate 3 to 4 hours or until set. Store in refrigerator. 8 servings

*To toast coconut, spread on cookie sheet; bake at 375 for about 5 minutes until light golden brown, tossing with a fork occasionally.

Barbara Says:
This recipe takes some time and effort but the results are spectacular!

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