2 c. (17 oz.) California apricot halves and syrup
1 (3 1/8 oz.) pkg. vanilla pudding and pie filling mix
1 1/2 c. undiluted Carnation evaporated milk
1 beaten egg yolk
9-inch baked pie shell
2 tsp. cornstarch
1/4 c. toasted sliced almonds

Drain apricots; reserve syrup. Place pudding mix in medium saucepan. Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over medium heat; stir constantly until mixture boils. Chop 1/2 cup apricots; stir into pudding.

Pour into pie shell. Chill. Combine 2/3 cup syrup (add water if necessary) and cornstarch. Cook over medium heat; stir constantly until mixture boils 1 minute. Cut remaining apricots into thirds lengthwise. Arrange slices over pudding. Spoon glass over pie. Sprinkle almonds around edge. Chill.