Dessert: Chocolate-Apricot Pie

Recipe by Zoe Singer Apricots have roughly 60 percent more immunity-enhancing beta-carotene—which can help you fend off colds and flu—than their closest fruit competitor, cantaloupe. Consider a slice sniffle prevention!

Ingredients

1 Chocolate Crust
4 eggs
2 ounces unsweetened chocolate, melted
2 teaspoon unsalted butter,
1 teaspoon vanilla extract
1 1/4 cups 2 percent milk
1/2 cup plus 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 cups (about 8) sliced apricots

Instructions

Heat oven to 400 °F. In a bowl, whisk eggs; set aside. In another bowl, combine chocolate, butter and vanilla. In a heavy-bottomed pot (to prevent burning), combine milk with 1/2 cup sugar and salt over medium heat; whisk constantly until mixture comes to a simmer. Remove pot from heat. Whisk milk mixture into eggs until combined. Whisk chocolate-butter mixture into milk-egg mixture; spoon custard into piecrust. Bake pie until it begins to set at edges but center jiggles slightly when you shake pan, 13 to 15 minutes. Remove pie from oven; let cool for at least 3 hours. In a bowl, 10 minutes prior to serving, toss apricots with remaining 1 tablespoon sugar; arrange apricots on top of pie.

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