Apricot Pie

• 1 Tbsp. gelatin
• 1/4 c. water
• 1/2 c. apricot juice
• 1 c. blended apricots (2 small cans apricot halves, drained)
• 1/2 c. sugar
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 pt. heavy cream
• 1 (9-inch) graham cracker crust

1. Mix apricots, drained, in blender.
2. Soak gelatin in water; set aside.
3. Heat apricot juice.
4. Add gelatin, sugar, salt, lemon juice and apricots.
5. Stir until gelatin is dissolved.
6. (Hint: Have everything measured and ready before heating the apricot juice.)
7. Cool on counter for 10 minutes, then put in refrigerator until it begins to set.
8. Beat 1/2 of heavy cream (don't add any sugar).
9. Fold into apricot mixture and pour into graham cracker crust.
10. Put back in refrigerator; let set until hard.
11. When ready to serve, beat the rest of the heavy cream, adding sugar to taste.

gelatin, water, apricot juice, blended apricots, sugar, lemon juice, salt, heavy cream, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752486 (may not work)