Apricot Whip Pie #2

READY IN: 10mins
Recipe by Diana Adcock

This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.

Top Review by DeCielo

To learn more about the safety in consumming raw egg whites please consider this website where I learned that many dishes have raw egg whites in them. It's healthy and very unlikely to have any bacteria in it. Really should try recipes the way they are. *GRINS* http://whatscookingamerica.net/Q-A/EggPasturization.htm

Ingredients Nutrition

  • 3 cups apricot puree
  • 6 teaspoons sugar
  • 1 teaspoon lemon juice
  • 12 teaspoon vanilla
  • 12 teaspoon almond extract
  • 2 teaspoons gelatin
  • 2 egg whites (Since this calls for egg whites-not cooked-I think I would sub in cool whip for the volume)


  1. Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
  2. Soak gelatin in 2 T.
  3. cold water for 5 min.
  4. Dissolve over hot water.
  5. Stir into apricot mixture.
  6. Fold in stiffly beaten egg whites.
  7. Pour into prepared pie shell and chill overnight.

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