Traditional Apricot Chiffon Pie

Name: Traditional Apricot Chiffon Pie
Cuisine: United States
Ingredients: 4 egg yolks, slightly beaten; 1 envelope unflavored gelatin; 1 c. sugar; 1½ c. water; ½ lb. dried apricots (1½ c.); Baked 9" pie shell; ¼ tsp. almond extract; Toasted coconut; 2 tblsp. lemon juice; 4 egg whites; ½ tsp. cream of tartar; ⅛ tsp. salt

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Filling the color of sunset clouds—reprinted from Timesaving Cookbook

Ingredients

Baked 9" pie shell
½ lb. dried apricots (1½ c.)
1½

Americas
United States
Pie

Method

Soak apricots in water 1 hour; cook, covered, until tender; drain. Put through food mill or sieve to make 1 c. purée.
Blend together ½ c. sugar, gelatin, egg yolks, lemon juice and apricot purée; cook until mixture comes to boil. Cool by setting pan in cold water until mixture mounds slightly when dropped from spoon.
Beat egg whites, cream of tartar and