Apricot Cream Pie
|Eggs||2 , separated|
|Apricot nectar||1 1⁄2 Cup (24 tbs)|
|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)|
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.