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Apricot Chiffon Pie

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Ingredients
In Directions
Directions

Thoroughly mix 1 envelope (1 tablespoon) unflavored gelatin, 1/3 cup sugar, and dash salt.
Heat one 12 ounce can (1 1/2 cups) apricot nectar just to boiling; add to gelatin mixture, stirring till dissolved.
Add 1 teaspoon lemon juice and 1/8 tea spoon almond extract.
Chill till partially set.
Add 2 unbeaten egg whites and beat till soft peaks form.
Pile into cooled Lacy.
Coconut Crust.
Chill until firm.
Calories per serving (1/7 of pie): 180.
Lacy Coconut Crust: Butter a 9-inch pie plate, using 1 teaspoon butter or margarine.
Empty a 3 1/2 ounce can (1 1/4 cups) flaked coconut into pie plate; press against bottom and sides.
Bake at 325° about 10 minutes or till edges are golden.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pie

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