We're not quite done with apricots and almonds. Remember, dessert?
Super Easy; Serves 8
Apricot-Almond Chiffon Pie
8 oz. shortbread cookies
1 c almonds
4 1/2 T butter, melted
Preheat oven to 350 degrees Fahrenheit.
Place shortbread cookies and almonds in food processor to crumble. While motor is on, slowly drizzle in melted butter. Transfer mixture to a standard pie pan and evenly distribute along bottom and edges.
Transfer to oven and bake 10 to 12 minutes. *The crust should be slightly brown along the edges.
Apricot Chiffon Filling
8 oz. goat cheese
1 c powdered sugar
3 t orange zest
1/2 c apricot preserves
2 c heavy cream, cold
2 t unflavored gelatin
4 t water
Place gelatin and water in a small container. Using a petite whisk, stir well to remove any lumps. Set aside, allowing the gelatin to firm.
Meanwhile, add goat cheese, powdered sugar and orange zest to mixing bowl. Using a stand or hand mixer, beat on medium speed until creamy. Reduce speed to low and slowly add heavy cream.
Once cheese mixture begins to thicken, transfer gelatin and water to a small pot and set over low heat. Once gelatin has melted and bubbles occur, remove from heat.
Beat cream cheese and cream mixture until thick and fluffy. Reduce speed to low and slowly incorporate gelatin.
Turn mixer off and gently fold in apricot preserves.
Pour pie filling into crust and refrigerate at least 8 hours to set.
Garnish with apricot wedges and enjoy.
c=cup; T=tablespoon; t=teaspoon
If purchasing preserves, select those sweetened with natural fruit juices. And for the pie, if you have berries on hand, use them instead.
Remember, if you want the same results, follow the recipe and use the products mentioned.
For even more fresh and easy ideas, visit here anytime.
*This recipe originally aired Monday, August 7, 2017. For more from this segment, visit Indy Style.