Apricot Whip Pie #2
Description:
This delightful recipe hails from my grandmother’s cherished 1941 cookbook, “The New American Cook Book.” It’s been given a modern twist with the recommendation to use Cool Whip instead of egg whites, making it even easier and quicker to prepare. This pie is a perfect blend of tangy apricot flavor and creamy texture, making it an ideal dessert for any occasion.
Recipe Category: Pie
Keywords: Dessert, Fruit, Low Cholesterol, Healthy, Quick & Easy
Nutritional Information:
- Calories: 398.4
- Fat: 2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 124.1mg
- Carbohydrates: 81.7g
- Fiber: 9.9g
- Sugar: 72g
- Protein: 18.1g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Apricot puree | 3 cups |
| Sugar | 6 tbsp |
| Lemon juice | 1 tbsp |
| Vanilla | 1/2 tsp |
| Almond extract | 1/2 tsp |
| Gelatin | 2 tsp |
| Cold water | 2 tbsp |
Instructions:
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In a mixing bowl, combine the apricot puree, sugar, lemon juice, vanilla, and almond extract. Stir until well incorporated.
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In a small bowl, sprinkle the gelatin over the cold water and let it soak for 5 minutes.
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Place the gelatin bowl over a pot of hot water, allowing the gelatin to dissolve completely.
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Once the gelatin is dissolved, carefully pour it into the apricot mixture, stirring continuously to ensure even distribution.
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In a separate bowl, beat the Cool Whip until stiff peaks form.
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Gently fold the stiffly beaten Cool Whip into the apricot mixture until fully combined.
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Pour the filling into a prepared pie shell, spreading it out evenly with a spatula.
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Place the pie in the refrigerator and chill overnight, allowing it to set completely.
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Once set, slice and serve chilled. Enjoy the delightful combination of flavors and textures in this nostalgic yet modern Apricot Whip Pie!
This recipe serves approximately 6 people and is sure to be a hit with its heavenly taste and creamy consistency. Whether it’s a family gathering or a casual dessert indulgence, this pie is quick to prepare and will leave everyone wanting more.
