Apricot Chiffon Pie

• 2 envelopes unflavored gelatin
• 2 cups apricot nectar, divided
• 1 1/4 cups sugar, divided
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 (8-ounce) package cream cheese, softened
• 1/4 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1 cup whipping cream
• 2 (9-inch) graham cracker piecrusts

1. Soften gelatin in 1 cup apricot nectar; set aside.
2. Combine 1 cup sugar, cornstarch, salt, and remaining apricot nectar. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and add gelatin mixture. Stir until gelatin dissolves; cool 30 minutes.
3. Beat cream cheese in a medium mixing bowl; gradually add cooled apricot mixture, lemon rind, and juice, beating until smooth. Chill mixture 30 minutes.
4. Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold apricot mixture into whipped cream. Spoon filling evenly into piecrusts. Chill at least 3 hours.

unflavored gelatin, apricot nectar, sugar, cornstarch, salt, cream cheese, lemon rind, lemon juice, whipping cream, graham cracker piecrusts

Taken from www.myrecipes.com/recipe/apricot-chiffon-pie (may not work)