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Apricot Cream Pie

Western.Chefs's picture
Ingredients
  Eggs 2 , separated
  Apricot nectar 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Fresh lemon juice 1 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs), whipped
  Baked pastry shell 1 (8 Inch)
Directions

1. Beat the egg yolks lightly and blend with the nectar, salt and half the sugar. Cook over hot water until slightly thickened, stirring constantly. Remove from the heat.
2. Soften the gelatin in the lemon juice and stir into the hot mixture. Cool until slightly thickened.
3. Beat the egg whites until stiff and gradually beat in the remaining sugar. Fold into the gelatin mixture. Fold in the whipped cream and pour the mixture into the pastry shell. Chill until firm.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie

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