3/4 cup vanilla wafers or graham crackers, crushed
1/4 cup (1/2 stick) butter
1 cup powdered sugar
1 egg (or pasteurized equivalent: Egg Beaters, etc.)
1/4 tsp. almond extract
1/2 lb. dried apricots
1 cup whipped cream

Line pie plate with 1/2 cup of the crushed wafers or crackers. Cream butter and powdered sugar thoroughly. Add egg yolk and almond extract and cream some more. Spread over crumbs.

Put apricots in blender or food processor and mince fine. Spread over mixture. Cover with whipped cream, beaten stiff, and top with reserved 1/4 cup crumbs. Let chill in refrigerator at least 4 hours before serving.