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Apricot Chiffon Pie

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Ingredients
  Sugar 1⁄3 Cup (5.33 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1 Dash
  Canned apricot nectar 12 Ounce (1 Can)
  Slightly beaten egg yolks 3
  Lemon juice 1 Tablespoon
  Egg whites 3
  Sugar 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Coconut crust 1
Directions

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.
Cool.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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