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Apricot Chiffon Pie

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Think of this as an elevated take on an all-American favorite: Our fluffy, mousse-like filling, which tastes of sweet apricots, is spooned into a nutty, press-in cookie crust, drizzled with fruit puree, and sprinkled with pistachios.

Source: Martha Stewart Living, May 2009
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  • LakeladyP
    29 JUL, 2016
    Of all the different blogs and emails that I receive, I find it inconceivable that Martha Stewart is one of the few that does not provide nutritional information on the recipes. This is information that a lot of people would find helpful. I do hope that you will start providing this important information.
    Reply
  • lhiggins88
    28 JUN, 2011
    I made this dessert to bring to a dinner party and it was a huge hit. It takes a while, but if you break it down into steps, it's really not that hard. The only problem I had was that it seemed a little soft - even after I had refrigerated it for about 8 hours, the slices didn't hold up very well on the plate. This may have been my own fault; maybe I didn't measure the gelatin correctly. Next time I may increase the amount of gelatin a bit just to see if it makes a difference.
    Reply

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