Apricot Coconut Pie

Name: Apricot Coconut Pie
Cuisine: United States
Ingredients: 4 drops almond extract; 2 egg whites; 1 (12 oz.) can apricot nectar (1½ c.); 1 tsp. lemon juice; 1 envelope unflavored gelatin; 9" Toasted Coconut Pie Shell; ⅛ tsp. salt; ⅓ c. sugar

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

No fuss to make, mighty good to eat

Ingredients

9" Toasted Coconut Pie Shell
1 envelope unflavored gelatin
⅓ c.

Americas
United States
Pie

Method

Combine gelatin, sugar and salt. Heat apricot nectar to boiling point. Add to gelatin mixture and stir until gelatin is dissolved. Add lemon juice and almond extract.
Chill until mixture starts to thicken (consistency of unbeaten egg white). Beat egg whites until soft peaks form, fold into gelatin mixture and beat with rotary beater until mixture mounds when drop