Apricot Ice Box Pie

Apricot Ice Box Pie

From the Kitchen Of
Apricot Ice Box Pie, a vintage handwritten recipe

Crust

48 vanilla wafers
1/2 cup margarine, melted

Filling

1 1/2 cup powdered sugar
3/4 cup margarine, melted
3 eggs, well-beaten
1-pint whipping cream
1/4 cup sugar
1 cup pecans, chopped
2 can (13-ounce) apricot halves

Method

Combine powdered sugar, margarine, and beaten eggs in a saucepan. cook (medium heat) until thick - stirring constantly; cool slightly.

Whip cream, until stiff, and 1/4 cup sugar. 

Drain apricots and chop - do not puree. 

Assemble pie in this order:

  • Spread cooked filling in chilled shell
  • 1/2 of the whipped cream
  • all of the apricots
  • all the nuts
  • rest of the whipped cream

Garnish with vanilla wafer crumbs. Chill 1 hour. 

 

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