Kiwi Custard Pie
Save the price of a pastry crust for this Kiwi Custard Pie by making a crumb crust from cookies you have on hand: graham cracker crumbs, chocolate or vanilla wafer crumbs, seven cinnamon graham crumbs make a delicious crust.
1 unbaked (9-inch) piecrust
1 (4.6-ounce) package cook-and-serve vanilla pudding mix
3 cup milk
1 cup whipping cream
6 kiwifruit, peeled, sliced
1 cup apricot preserves
1 Tbsp orange juice
Preheat oven to 375°F. Bake piecrust until golden, about 10 minutes. Cool.
Meanwhile, prepare pudding mix with milk according to package directions. Let cool.
Beat whipping cream in a medium bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes. Stir into cooled pudding. Pour pudding mixture into prepared crust.
Arrange kiwifruit over pie filling. Melt apricot preserves with orange juice in a small saucepan. Pour through a strainer. Brush strained preserves over kiwifruit. Chill until ready to serve.
Kiwi Custard Pie tip: Using instant pudding mix and prepared whipped topping will save some time.