APRICOT PIE
Sweeten everyone's day with a delicious Apricot Pie! With a fluffy cream cheese and canned apricot filling, this Apricot Pie goes great on a dessert table.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Pour milk into medium bowl; freeze until ice crystals begin to form. Meanwhile, combine cracker crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool. Meanwhile, drain apricots, reserving 1/3 cup of the liquid. Pour liquid into small saucepan; sprinkle with gelatine. Let stand 1 min. Reserve seven of the apricot halves; cover and refrigerate until ready to use. Chop remaining apricots; set aside.
- Cook apricot liquid on low heat 5 min. or until gelatine is dissolved, stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add gelatine mixture ; mix well. Gently stir in chopped apricots. Beat partially frozen milk with electric mixer on high speed until soft peaks form. Gradually add lemon juice, beating until stiff peaks form. Add to cream cheese mixture; stir with wire whisk until well blended.
- Pour into crust. Refrigerate several hours or until firm. Top with the reserved apricots just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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