Apricot Chiffon Pie
Melinda
ingredients
- 1/2 cup corn flake crumbs
- 2 tbs sugar
- 1 1/2 tbs melted butter
- 1 – 8.5 oz can unpeeled apricots
- 2 – Two-serving packages low-calorie lemon gelatin
- Speck salt
- 2 tsp grated lemon rind
- 2 tbs lemon juice
- 1 cup skim milk
- 1/2 cup evaporated milk
directions
- 1
Mix crumbs, sugar, and butter – spread over bottom and sides of a 9” pie pan.
- 2
Chill.
- 3
Drain apricots, measure juice add water enough to make 3/4 cups liquid.
- 4
Heat liquid, add gelatin, stir till dissolved.
- 5
Add salt, lemon rind, and juice.
- 6
Chill till thickened.
- 7
Beat till fluffy.
- 8
Have milk and evaporated milk in ice cube tray until crystals form – then put into a bowl and beat until forms soft peaks.
- 9
Fold whipped milk and apricots into gelatin mixture.
- 10
Pour into crunch crust and chill until set.
Source: Agnes M. Buttle
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