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Apricot Chiffon Pie

Yield two 9-inch pies


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes