Apricot Chiffon Pie

Apricot Chiffon Pie
I love this pie! It’s so light and fruity it’s an excellent summer dessert. It takes a little bit of time and effort but is a great pie to impress anyone that comes over!

Apricot Chiffon Pie
It’s a little bit sweet but you can also taste the tartness of the apricots. I love the crust on this pie. I used shortbread cookies and crushed pistachios. They are a great combination.
Apricot Chiffon Pie

It didn’t turn out quite as majestic looking as I’d hope but it still tastes great. The filling should be light enough that it piles high up like meringue. Mine was a bit heavy and I didn’t quite achieve that this time.If you don’t like pistachios you could also use almonds.


Apricot Chiffon Pie

Yield: 1 pie



5 ounces/140g All Butter Shortbread Cookies

3 ounces/85g unsalted pistachios

1/4 cup sugar

1/2 tsp salt

2 ounces/57g unsalted butter, melted


1 3/4 pounds/800g apricots, pitted and chopped

3/4 cup + 1/3 cup cold water

1 1/2 cup sugar

1/2 tsp salt

4 1/2 tsp gelatine

5 eggs, separated


  1. Pre-heat the oven to 350 F/180 C. Make the crust by throwing the cookies, salt, nuts in a food processor and grinding until it resembles fine crumbs.
  2. Pour the melted butter over top and stir until mixture sticks together. Press into a 9 inch pie plate and bake for 15-17 minutes until golden brown. Set on a cooling rack.
  3. Bring the apricots, 3/4 cup water and 3/4 cup sugar to a boil over medium heat. Cover and simmer on a medium low heat for 10 minutes. Set aside for 20 minutes to cool.
  4. Puree in a blender and strain through a sieve into a bowl. 1/2 cup of puree should be set aside for the pie topping.
  5. In a small ball sprinkle the gelatine over 1/3 cup of water and let soak for 5 minutes.
  6. Heat 2 1/2 cups of the apricot puree in a medium saucepan. Whisk in the gelatine until dissolved. Prepare an ice water bath (Bowl with water and ice cubes in it and your mixing bowl placed inside.
  7. In a bowl whisk together the egg yolks and 1/2 cup sugar. Whisk in 1/3 cup of the heated apricot puree and then pour that mixture back into the puree.
  8. Stir the puree over medium heat for a few minutes until it starts to thicken. Sieve into the bowl in the ice water bath. Stir constantly for 5 minutes. The mixture will start to set.
  9. Whisk the egg whites on medium high speed. Gradually add the last 1/4 cup of sugar until stiff peaks form. Whisk 1/3 of the egg whites into the apricot mixture. Fold in the remaining egg whites. Stir gently and let cool until the mixture is thick enough to mound.
  10. Spoon into the pie crust and let set in the fridge for 2 hours or overnight. Pour the reserved apricot puree over top.

adapted from Martha Stewart’s Favorite Pies

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