APRICOT WHIP PIE #2
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.
Provided by Diana Adcock
Categories Pie
Time 10m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shahporan Muazi
[email protected]This is my favorite pie recipe. I make it every year for my family's Thanksgiving dinner.
Moktar Hosen
[email protected]This pie is a must-try for any apricot lover!
aaron cottrell
[email protected]I've made this pie several times and it's always a hit.
John Basil
[email protected]This pie is a great way to use up leftover apricots.
ridoymia md
[email protected]I'm not a big fan of apricots, but I loved this pie! The whip filling really balances out the tartness of the apricots.
Umar Shaid
[email protected]This pie is a bit time-consuming to make, but it's totally worth it. The end result is a truly special dessert.
rehan ali
[email protected]I made this pie for a special occasion and it was a showstopper! It was so beautiful and delicious.
Poison Error
[email protected]I used fresh apricots for this pie, but you could also use canned apricots if you prefer.
Suleman Sheikh
[email protected]This pie is best served chilled. I let it sit in the refrigerator for at least an hour before serving.
Mukta Bahadur Khatri
[email protected]I added a scoop of vanilla ice cream on top of my slice of pie. It was the perfect finishing touch!
Karla Coronel
[email protected]The crust is perfectly flaky and buttery. It's the perfect complement to the filling.
Adnen Hvv
[email protected]The whip filling is so light and fluffy, it's like eating a cloud.
Arun Shrestha
[email protected]The apricot filling is the perfect balance of sweet and tart. I love that it's not too sugary.
Riad Ahmed
[email protected]This pie is so easy to make, even for a beginner baker. I highly recommend it!
sara Bob
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the light and fluffy filling and the crispy crust.
Ayesha Hakim
[email protected]This apricot whip pie was a delightful treat! The combination of tangy apricots and creamy whip filling was simply irresistible.