Apricot Whip Pie #2

Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

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)

Directions

  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.

Reviews

(3)
Most Helpful

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

DeCielo December 05, 2009

Very nice way to use my abundant ripe apricots. I used 250mls (1 cup) of Nutriwhip and it might have been a little too much,as I had enough for 2 pies. They were delicious and suited my summer barbeque very well

Carob August 21, 2004

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