Apricot Whip Pie 2 Recipe

Ingredients for Apricot Whip Pie 2

• 1 cup apricot puree
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons unflavored gelatin
• 3 large egg whites

How to Make Apricot Whip Pie 2

1. In a medium bowl, combine 1 cup apricot puree, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Whisk until well combined.
2. In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 2 tablespoons cold water. Let stand for 5 minutes to bloom.
3. Gently heat the gelatin mixture over a pan of simmering water (double boiler) or in the microwave in short bursts until completely dissolved. Stir constantly to prevent scorching.
4. Gradually whisk the dissolved gelatin into the apricot mixture until fully incorporated.
5. In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the apricot mixture in two additions, being careful not to deflate the egg whites.
6. Pour the apricot mixture into a 9-inch prepared pie crust.
7. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.