Instructions: For glaze, combine cornstarch, sugar and apricot nectar in 1-quart glass measuring cup. Cook in microwave on high for 6 minutes, stirring every 2 minutes. (Or cook mixture in saucepan over medium heat, stirring constantly, until it thickens.)

For filling beat cream cheese with 3 tablespoons of the glaze. Spread over bottom of pie shell.

Pare pears, if desired. Halve, core and slice them, dropping the slices into lemon water or brushing them with lemon juice as you work so they do not darken.

Arrange pears (drained thoroughly if dipped in lemon water) in circular pattern slightly overlapping the slices on top of cream cheese filling.

Align several slices in center of pie.

Brush or spoon remaining glaze over top. Chill until ready to serve.

Yields 6 servings. The richest of todays desserts, this pie provides 400

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.