by Beth Paiva
1 pre-made graham cracker crust
2 cups whole milk
4oz. grandulated sugar
3 large eggs
1 and 1/4oz cornstarch
2 Tbsp. apricot wine
In a sauce pan bring milk and apricot wine to a boil.
While milk is cooking, whisk together eggs, sugar, and cornstarch.
Once milk has boiled slowly whisk milk into egg mixture.
Pour back into sauce pan on medium low heat and bring to a boil.
Once mixture boils pour into graham cracker crust, cool in fridge for about 3 hours.
Top with whipped cream and fresh apricots. Enjoy!