Apricot Whip Pie #2

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 1 Pie

ingredients

• 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)

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

[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

 

[Carob]

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