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
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How to Make Apricot Whip Pie 2
- 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.
- In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 2 tablespoons cold water. Let stand for 5 minutes to bloom.
- 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.
- Gradually whisk the dissolved gelatin into the apricot mixture until fully incorporated.
- 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.
- Pour the apricot mixture into a 9-inch prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
288g
Fat
0g
Carbs
27g
