Apricot Chiffon Pie Recipe

Name: Apricot Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin; 2 cups apricot nectar, divided; 1 1/4 cups sugar, divided; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 (8-ounce) package cream cheese, softened; 1/4 teaspoon grated lemon rind; 2 tablespoons lemon juice; 1 cup whipping cream; 2 (9-inch) graham cracker piecrusts

Servings: persons

2 envelopes unflavored gelatin
2 cups apricot nectar, divided
1 1/4 cups sugar, divided
1 tablespoon cornstarch
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/4 teaspoon grated lemon rind
2 tablespoons lemon juice
1 cup whipping cream
2 (9-inch) graham cracker piecrusts

1
Soften gelatin in 1 cup apricot nectar; set aside.
2
Combine 1 cup sugar, cornstarch, salt, and remaining apricot nectar. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and add gelatin mixture. Stir until gelatin dissolves; cool 30 minutes.
3
Beat cream cheese in a medium mixing bowl; gradually add cooled apricot mixture, lemon rind, and juice, beating until smooth. Chill mixture 30 minutes.
4
Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold apricot mixture into whipped cream. Spoon filling evenly into piecrusts. Chill at least 3 hours.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 2 cups apricot nectar, divided, 1 1/4 cups sugar, divided, 1 tablespoon cornstarch, and more.

Yes, Apricot Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Chiffon Pie

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