No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apricot Chiffon Pie

One look at this pie and you can see gelatin needn't be predictable. 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.

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 3/4 pounds apricots, pitted and quartered
  • 3/4 cup plus 1/3 cup cold water
  • 1 1/2 cups sugar
  • 1/2 teaspoon coarse salt
  • Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)
  • 5 large eggs, separated
  • Pistachio-Shortbread Crust
  • Unsalted pistachios, chopped, for garnish

Directions

  1. Step 1

    Bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil in a medium saucepan. Cover, reduce heat, and simmer until apricots are very soft, about 10 minutes. Remove from heat, and let cool for 20 minutes.

  2. Step 2

    Puree in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups puree; reserve 1/2 cup.)

  3. Step 3

    Sprinkle gelatin over 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot puree in medium saucepan over medium-high heat. Whisk softened gelatin into puree, and stir until gelatin dissolves.

  4. Step 4

    Prepare an ice-water bath. Whisk together the yolks and 1/2 cup sugar. Whisk in 1/3 of the apricot-gelatin mixture, then pour back into pot. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through sieve into a bowl set in ice-water bath. Whisk until just beginning to gel, 5 minutes.

  5. Step 5

    Whisk whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk 1/3 of the whites into apricot-gelatin mixture. Gently fold in remaining whites. Return bowl to ice-water bath; let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will mound quite high). Refrigerate at least 2 hours or up to overnight. Spoon reserved 1/2 cup apricot puree on top and garnish with pistachios.

Source
Martha Stewart Living, May 2009

advertisement

advertisement

Reviews (1)

  • 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.