Apricot Chiffon Pie Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| 1 envelope unnavored gelatin | ||
| Salt | 1 Dash | |
| 1 12-ounce can apricot nectar | ||
| 3 slightly beaten egg yolks | ||
| Lemon juice | 1 Tablespoon | |
| Egg whites | 3 | |
| Sugar | 2 Tablespoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Coconut Crust | ||
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.
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.
Chef
