Apricot Chiffon Pie


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 Tbsp granulated sugar
  • 1 (3-oz) pkg lemon flavored gelatin
  • 1 1/2 cups apricot juice
  • 1/4 cup orange juice
  • 1/3 cup ice water
  • 1/3 cup instant nonfat dry milk
  • 1 Tbsp lemon juice
  • 1 (1 lb.) can apricots, drained and chopped


  1. Combine crumbs, butter and sugar. Press mixture firmly and evenly against bottom and sides of 9-inch pyrex pie plate, building up slightly around rim. Bake in preheated 375 oven 5 to 7 minutes.


  1. Chill small bowl and beater in which to whip nonfat dry milk. Dissolve gelatin in 1 cup apricot juice which has been heated to boiling. When dissolved, add the remaining 1/2 cup of apricot juice and 1/4 cup orange juice. If the apricot juice does not measure a full 1 1/2 cups add water to make up the difference.
  2. Chill mixture until partially set.
    Sprinkle nonfat dry milk over 1/3 cup ice water. Beat until foamy. Add lemon juice; continue to beat until stiff peaks form.
  3. Fold into gelatin mixture; fold in apricots.
  4. Turn into pie shell; chill until firm.


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