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

　　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.

Nutrition Per Serving

　　14 g fat

　　6 g saturated

　　37 g carbohydrates

　　3 g fiber

　　7 g protein

　　#### Nutritional analysis provided by Self