Recipes / Pie

Apricot Whip Pie #2
(3)
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.

MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
Join In Now Join the conversation!
READY IN: 10mins
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups apricot puree
  • 6
    teaspoons sugar
  • 1
    teaspoon lemon juice
  • 1⁄2
    teaspoon vanilla
  • 1⁄2
    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)
Advertisement

DIRECTIONS

  • Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
  • Soak gelatin in 2 T.
  • cold water for 5 min.
  • Dissolve over hot water.
  • Stir into apricot mixture.
  • Fold in stiffly beaten egg whites.
  • Pour into prepared pie shell and chill overnight.
Submit a Recipe Correction
Advertisement

YOU'LL ALSO LOVE
102 Copycat Faves: Restaurant Recip...
Our 50 Top Recipes You Should Be Ma...
40 Top Sheet Pan Recipes to Save No...
Top 100 Seafood Recipes
View All Recipes