Zutaten für Apricot Whip Pie
- 2 cups (approximately 300g) fresh apricots, or 2 cups (300g) frozen apricots (thawed and drained)
- 8 ounces (227g) Cool Whip or similar whipped topping
- ¼ cup (60ml) apricot preserves
- 1 (9-inch) store-bought or homemade pie crust
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Zubereitung von Apricot Whip Pie
- Preheat oven to 350°F (175°C) if using a homemade pie crust. Bake crust according to package directions or your preferred method until lightly golden. Let cool completely.
- In a medium bowl, puree 1 ½ cups (approximately 225g) chopped fresh apricots. If using frozen apricots, thaw and drain well before pureeing.
- Gently fold in 8 ounces (227g) of Cool Whip into the apricot puree.
- Stir in ¼ cup (60ml) apricot preserves. Taste and adjust sweetness as needed.
- Pour the apricot mixture into the cooled pie crust.
- Refrigerate for at least 2 hours to allow the pie to set.
- Before serving, pit and slice the remaining ½ cup (75g) of fresh apricots.
- Arrange the sliced apricots decoratively on top of the pie in a fan or flower pattern.
- Dollop the remaining 2 tablespoons of Cool Whip on top for extra creaminess.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
236g
Fat
74g
Carbs
56g
