Yield
two 9-inch pies

How to Make It

Step 1

Soften gelatin in 1 cup apricot nectar; set aside.

Step 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.

Step 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.

Step 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.

Oxmoor House Homestyle Recipes

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