Apricot Chiffon Pie
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned apricot nectar||12 Ounce (1 Can)|
|Slightly beaten egg yolks||3|
|Lemon juice||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
In medium saucepan combine 1/3 cup sugar, gelatin, and salt.
Stir in apricot nectar and slightly beaten egg yolks.
Cook and stir over medium heat till gelatin dissolves and mixture thickens slightly.
Remove from heat; add lemon juice; chill, stirring occasionally, till the mixture is partially set.
Beat egg whites to soft peaks; gradually add the 2 tablespoons sugar and beat to stiff peaks.
Fold in gelatin mixture.
Whip cream till stiff; fold into gelatin mixture.
Chill until mixture mounds.
Pile in cooled Coconut Crust.
Chill 4 to 6 hours before serving.
Makes one 9-inch pie.
Coconut Crust: Combine one 3 1/2 ounce can (1 1/3 cups) flaked coconut and 2 tablespoons butter or margarine, melted.
Press into a 9-inch pie plate.
Bake at 325° for 15 minutes or till coconut is lightly browned.