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Apricot Cream Pie

Western.Chefs's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2315 Calories from Fat 480

% Daily Value*

Total Fat 132 g203%

Saturated Fat 30.7 g153.7%

Trans Fat 0 g

Cholesterol 587.4 mg195.8%

Sodium 699.6 mg29.2%

Total Carbohydrates 253 g84.5%

Dietary Fiber 2.2 g8.8%

Sugars 138.7 g

Protein 45 g90.3%

Vitamin A 71.9% Vitamin C 119.8%

Calcium 16.3% Iron 15.7%

*Based on a 2000 Calorie diet

Apricot Cream Pie Recipe