1 can (12 oz.) evaporated milk
1 tsp. vanilla
3/4 c. sugar
1 can (17 oz.) apricot halves, drained
1/2 c. apricot preserves
3 eggs
1 c. Bisquick
1/4 c. butter

Place all ingredients except preserves in blender. Cover and blend 1 minute. Pour into greased pie plate. Bake 40 minutes. Cool completely. Heat preserves over low heat until melted. Spread over pie. Garnish with Cool Whip if desired. Serves eight.